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Mix the Beans: In a big bowl, whisk together ¼ cup extra virgin olive oil, 3 tablespoons red wine vinegar, 1 tablespoon Dijon mustard, 1 tablespoon honey, 1 clove garlic, 2 teaspoons dried oregano, 1 teaspoon salt, and pepper. Add 1 can black beans, 1 can cannellini beans, 1 can kidney beans (all drained and rinsed) and stir until coated. Set aside while you cook the pasta.
Cook the Pasta: Bring a large pot of salty water to a boil. Cook 8 ounces short pasta following the package directions until just tender (al dente). Drain and rinse briefly (10 seconds) with cold water to cool it down and stop it from overcooking.
Put It All Together: Add the cooled pasta to the bowl with the beans. Add 1 medium bell pepper (diced), 1 small red onion (sliced), and ½ cup fresh parsley (chopped). Gently stir until everything is mixed. Taste and add more salt or pepper if needed.
Serve or Chill: Serve right away, or cover and refrigerate to enjoy later. This salad tastes even better after it rests for a bit.