Begin by filling a large pot with water and bring it to a rolling boil. Add a generous pinch of salt for flavor, then toss in the rigatoni pasta. Cook according to package instructions, usually about 12 minutes, until the pasta reaches al dente tenderness. Drain the rigatoni in a colander and rinse it under cold water to halt cooking and cool it down.

While the rigatoni cools, grab a small mixing bowl and whisk together the fresh lemon juice, olive oil, honey, salt, and pepper until smooth and emulsified.

In a large mixing bowl, gently combine the cooled rigatoni with crumbled feta, dried cranberries, toasted pine nuts, and finely chopped red onion. Stir carefully to preserve the textures.

Fold in the baby spinach and lemon zest into the rigatoni mixture, using a gentle motion to toss everything together.

Pour the prepared lemon vinaigrette over the salad mixture, tossing everything together until well coated.

Cover the bowl with plastic wrap or a lid and place the salad in the refrigerator for at least 30 minutes to allow flavors to deepen.

After chilling, give the salad a gentle toss to redistribute the ingredients and adjust seasoning with extra salt and pepper if needed. Serve chilled or at room temperature.