Cook the rigatoni in salted boiling water according to package instructions until al dente for about 10-12 minutes. Drain and rinse under cold water.

In a medium bowl, whisk together lemon juice and olive oil. Season with salt and pepper to taste.

In a large mixing bowl, combine the cooled rigatoni, feta cheese, and dried cranberries. Add any fresh vegetables if desired.

Pour the lemon vinaigrette over the salad and gently stir to combine.

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