Add all ingredients for dressing to a mason jar or bowl and shake or whisk thoroughly, Set aside.
Place chopped tomatoes on a clean kitchen towel or paper towel and blot as dry as you can.
Meanwhile, cook pasta according to directions until al dente.
Drain the pasta and return to the pot. Mix with 2 tablespoons of the dressing.
Add arugula to the hot pasta and stir. Cover and allow arugula to wilt (about 5 minutes). Uncover and allow pasta to cool for another 5 minutes or so.
In a large bowl, mix together cooled pasta and arugula mixture, drained and rinsed cannellini beans, patted dry tomatoes, 2 cucumbers, diced red onion (1/2 cup), olives (1/4 cup), and crumbled feta cheese (4 oz.) with remaining vinaigrette in a large bowl. Season to taste with salt and pepper. Serve.
Make it vegan: omit the feta cheese (or use a vegan alternative) and use maple syrup, sugar, or agave in place of the honey in the vinaigrette.
The provided nutrition information does not include any added sodium from seasoning to taste, any optional ingredients, and it does not take brands into account. Feel free to calculate it yourself using this calculator or by adding the recipe to Yummly.