Begin by bringing a large pot of salted water to a boil over high heat. Once boiling, add your chosen pasta and cook according to package instructions until al dente, about 8–10 minutes.

Drain the pasta in a colander, then rinse it under cold water to stop the cooking process.

While the pasta cooks, wash and chop your veggies: halve the cherry tomatoes, dice the bell peppers, and thinly slice the cucumbers and red onion. Soak the onion slices in cold water for 5 minutes.

In a small bowl, whisk together olive oil, vinegar, Dijon mustard, and honey or maple syrup if desired. Adjust the sweetness to your taste.

In a large mixing bowl, toss the cooked pasta with the chopped vegetables and optional extras.

Drizzle the prepared dressing over the pasta and vegetable mixture and gently toss until all ingredients are coated.

Serve your Retro Pasta Salad immediately, or chill it in the refrigerator for about 30 minutes before serving.