• Bring a large pot of salted water to a boil. Wash and dry produce. • Drain and rinse beans. Halve tomatoes. Quarter cucumber lengthwise, then slice crosswise into 1/2-inch pieces. Core and deseed bell pepper; dice into 1/2-inch pieces. Roughly chop parsley.

• Once water is boiling, add penne to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. • Drain and rinse under cold water until cooled, then shake off any excess water.

• In a medium bowl, toss beans and tomatoes with half the vinegar, a drizzle of olive oil, salt, and pepper. Set aside to marinate. • In a large bowl, whisk together mayonnaise, garlic powder, oregano, half the mustard (all for 4 servings), remaining vinegar, 1/2 tsp sugar (1 tsp for 4), and a drizzle of olive oil. Taste and season with salt and pepper.

• Add cooled penne, marinated bean mixture, cucumber, and bell pepper to bowl with dressing; toss to coat. Taste and season with salt and pepper. • Divide pasta salad between bowls; garnish with parsley and serve.