Begin by bringing a large pot of salted water to a rolling boil. Add rigatoni and cook according to package instructions until al dente, typically about 10-12 minutes. Drain and rinse under cold water.

While the pasta cools, whisk together olive oil, lemon juice, honey, and Dijon mustard in a small bowl. Season with salt and black pepper to taste.

In a large mixing bowl, combine the cooled rigatoni, crumbled feta, dried cranberries, toasted walnuts, baby spinach, and red onion. Gently toss to combine.

Drizzle the lemon vinaigrette over the salad and gently fold to coat. Ensure an even distribution of vinaigrette.

Serve immediately or let chill in the fridge for about 15 minutes before serving.