Bring a large pot of salted water to a boil, then add the rigatoni. Cook according to package instructions until al dente, about 10-12 minutes. Drain and rinse under cold water until cool to the touch.

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

Add the cooled rigatoni, dried cranberries, crumbled feta cheese, and chopped parsley to the dressing. Gently toss to combine.

Taste and adjust the seasoning as necessary.

Cover and chill in the refrigerator for at least 30 minutes.

Serve chilled or at room temperature.