Begin by bringing a large pot of salted water to a boil over high heat. Once boiling, add the rigatoni and cook according to the package instructions until al dente, which usually takes about 10 to 12 minutes. Drain the pasta in a colander and rinse it under cold water to cool.

In a small mixing bowl, whisk together the lemon juice, olive oil, honey, salt, and pepper. Allow the vinaigrette to rest while you prepare the salad ingredients.

In a large mixing bowl, combine the cooled rigatoni, crumbled feta cheese, dried cranberries, toasted pine nuts, and chopped red onion. Gently toss these ingredients together.

Carefully fold in the baby spinach and lemon zest into the rigatoni mixture just before adding the vinaigrette.

Pour the prepared lemon vinaigrette over the salad mixture and toss until all ingredients are evenly coated.

Cover the salad and refrigerate for at least 30 minutes to allow flavors to meld.

Gently toss the chilled salad before serving and adjust seasoning with additional salt and pepper if desired.