Bring a large pot of salted water to a boil. Add the fusilli pasta and cook according to package directions until al dente, about 8-10 minutes. Prepare an ice bath in a large bowl.

Drain the cooked pasta and immediately transfer it to the ice bath. Let it cool for 2-3 minutes, then drain thoroughly.

In a medium bowl, whisk together mayonnaise, apple cider vinegar, honey, Dijon mustard, salt, and pepper to prepare the dressing.

Transfer the cooled pasta to a large serving bowl. Add the dried cranberries, diced celery, chopped red onion, nuts, feta cheese, and fresh parsley. Toss everything together gently.

Pour the dressing over the pasta mixture and fold everything together until evenly coated.

Cover the bowl and refrigerate for at least one hour before serving.