Cook the Pasta: Begin by boiling salted water in a large pot. Add the rigatoni and cook for about 10 minutes until it reaches an al dente texture. Drain and cool it under cold water to stop the cooking process.

Prepare the Dressing: In a small bowl, combine olive oil, fresh lemon juice, Dijon mustard, minced garlic, salt, and pepper. Whisk together until well blended and creamy. Taste and adjust seasoning if necessary.

Mix the Salad: In a large mixing bowl, add the cooled rigatoni. Toss in the crumbled feta cheese, dried cranberries, diced cucumber, thinly sliced red onion, and halved cherry tomatoes. Drizzle the dressing over the top and gently toss everything together until evenly coated.

Garnish and Serve: Sprinkle chopped parsley over the salad as a fresh garnish. Serve immediately for the best flavor, or refrigerate for a short time to marinate the flavors.