Cook the rigatoni in a large pot of salted water for 8-10 minutes until al dente. Drain and rinse under cold water.

In a small bowl, whisk together olive oil, lemon juice, honey, Dijon mustard, salt, and pepper until emulsified.

In a large bowl, combine the cooled rigatoni, feta cheese, cranberries, walnuts, spinach, and red onion. Gently fold together.

Drizzle the vinaigrette over the salad and toss gently to coat all ingredients.

Cover and chill in the refrigerator for 15 minutes before serving.