Cook the pasta. Bring a large pot of salted water to a boil. Add pasta and cook until just al dente, usually 1 minute less than package directions. Drain and rinse briefly under cool water to stop cooking.

Dry it well. Shake the colander to remove excess water, then spread pasta on a sheet pan or large bowl to steam-dry. This helps the dressing cling instead of sliding off.

Make the dressing. In a jar or bowl, whisk olive oil, lemon juice, red wine vinegar, Dijon, garlic, honey, oregano, salt, pepper, and red pepper flakes until emulsified. Taste and adjust acidity or salt.

Prep the mix-ins. Rinse and drain all three beans. Dice cucumber, bell pepper, and red onion; halve the tomatoes. Chop herbs. Pat beans and veggies dry if very wet to avoid watering down the dressing.

Toss it together. In a large bowl, add pasta, beans, veggies, and herbs. Pour over two-thirds of the dressing and toss gently to coat. Add olives, cheese, and seeds if using.

Let it settle. Rest for 10–15 minutes so flavors meld. Taste, then add the remaining dressing, more lemon, or salt as needed.

Serve or chill. Serve at room temperature for best flavor, or chill for 30–60 minutes if you prefer it cold.