1. Bring a large pot of heavily salted water to a rolling boil. The water should taste like the sea.

2. While water heats, prepare vegetables: halve cherry tomatoes, dice cucumber, thinly slice red onion, and chop parsley. Set aside.

3. If using nuts, toast them in a dry skillet over medium heat for 3-5 minutes, stirring frequently until fragrant. Let cool.

4. Make lemon vinaigrette by whisking together 1/3 cup olive oil, lemon juice, lemon zest, Dijon mustard, honey, minced garlic, oregano, 1/2 teaspoon salt, and 1/4 teaspoon pepper until emulsified. Taste and adjust seasoning.

5. Cook rigatoni according to package directions until al dente, typically 10-12 minutes. Drain (don’t rinse unless serving immediately).

6. Toss warm pasta with 1 tablespoon olive oil to prevent sticking. Transfer to a large mixing bowl.

7. Pour half the lemon vinaigrette over warm pasta and toss well. Let cool to room temperature, about 15-20 minutes, tossing occasionally.

8. Once pasta is cool, add dried cranberries, crumbled feta, halved tomatoes, diced cucumber, sliced red onion, and chopped parsley.

9. Pour remaining vinaigrette over everything and toss gently but thoroughly to combine.

10. Taste and adjust seasoning with additional salt, pepper, or lemon juice as needed.

11. Cover and refrigerate for at least 1 hour before serving for best flavor (or up to 24 hours ahead).

12. Remove from refrigerator 15-20 minutes before serving. Toss well and add fresh greens if using. Top with extra feta, herbs, and toasted nuts.