Start by bringing a large pot of salted water to boil on high heat. While the water is heating, chop the red bell pepper and cucumber into small pieces, mince the shallot, slice the celery, and chop the pickles. Measure out the rinsed cannellini beans, corn, olives, and fresh dill.

Once the water is boiling, add the protein-enriched pasta and cook it according to the package instructions, usually about 8–10 minutes. Drain the pasta in a colander and rinse it under cold water.

In a medium mixing bowl, combine the Greek yogurt, mayonnaise, lemon juice, Dijon mustard, honey, salt, and black pepper. Blend until smooth and creamy.

In a large salad bowl, add the cooled pasta along with the chopped vegetables, cannellini beans, corn, olives, and dill. Pour the prepared dressing over the mixture and gently fold everything together.

Cover the salad with plastic wrap or transfer it to an airtight container and refrigerate for at least 30 minutes before serving.