Boil salted water in a pot. Add the rigatoni and cook for about 10 minutes, or until al dente. Drain and cool under cold running water.

In a small mixing bowl, whisk together olive oil, fresh lemon juice, Dijon mustard, minced garlic, salt, and pepper until well combined.

In a large mixing bowl, combine the cooled rigatoni, crumbled feta, dried cranberries, diced cucumber, sliced red onion, and halved cherry tomatoes.

Drizzle the vinaigrette over the salad and toss gently to coat, being careful not to break the pasta.

Sprinkle with chopped parsley before serving.