Bring a large pot of salted water to a rolling boil. Add the rigatoni pasta and cook for 10-12 minutes, or until al dente. Drain and rinse under cold water.

In a small mixing bowl, whisk together 1/4 cup of olive oil, the juice of 1 lemon, and salt and pepper until emulsified.

In a large mixing bowl, combine the cooled rigatoni, crumbled feta, dried cranberries, toasted walnuts, baby spinach, and red onion. Toss gently to mix.

Drizzle the lemon vinaigrette over the salad and toss again to ensure even coating.

Serve immediately or chill in the refrigerator for about 15 minutes before serving.