In a large pot, bring salted water to a rolling boil. Add the rigatoni and cook according to the package instructions until al dente, about 10-12 minutes.

Tip: Make sure to stir occasionally to prevent sticking.

In a large mixing bowl, whisk together the mayonnaise, Greek yogurt, lemon juice, honey, lemon zest, salt, and pepper.

Chef’s Tip: For a smoother dressing, add the mayonnaise and yogurt first, blending them before adding the other ingredients.

Once the rigatoni has cooled (you can rinse it under cold water to speed this up), add it to the dressing, along with the dried cranberries, crumbled feta, and chopped parsley.

Stir gently to combine.

Tip: A spatula works best here, as it won’t break apart the feta.

Give the salad a taste and adjust the seasoning with any additional salt, pepper, or honey as desired.

Visual Cue: You want a creamy texture where everything is evenly coated.

Cover the bowl with plastic wrap and place it in the refrigerator for at least 30 minutes to allow the flavors to meld.

Chef's tip: Overnight is even better for enhanced flavors!

This salad can be enjoyed cold or at room temperature. Serve it alongside grilled meats or as part of a picnic spread.