Boil a large pot of salted water over high heat. Add the ditalini pasta and cook according to package instructions until al dente, about 8–10 minutes. Drain and rinse under cold water for 1-2 minutes.

Dice the cucumber, red and green bell peppers, and red onion into bite-sized pieces. Halve the cherry tomatoes and slice the black olives. Add all prepared vegetables to a mixing bowl.

In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, honey, and minced garlic. Season with salt and pepper to taste and whisk until smooth.

Add the cooled ditalini pasta to the mixing bowl with the vegetables. Pour the dressing over the mixture and gently toss to coat.

Cover the bowl with plastic wrap and refrigerate for at least 1 hour. Stir before serving and adjust seasoning if necessary.