Pretty Pasta Salad

16 oz. fusilli pasta, cooked
1/2 large red bell pepper, chopped
1/2 large green bell pepper, chopped
1/2 large orange pepper, chopped
1/2 large yellow pepper, chopped
1/2 large red onion, sliced and chopped
15 1/4 oz. kidney beans, rinsed and drained
cherry tomatoes, for garnish
shredded Parmesan, for garnish
dressing (recipe follows)

In a large bowl, combine pasta, peppers, onion and kidney beans. Pour dressing over and mix well to coat. Refrigerate at least 2 hours. Serve garnished with cherry tomatoes and shredded Parmesan cheese.

Dressing:
1/4 c. balsamic vinegar
3/4 c. extra virgin olive oil
1 T. deli-style mustard
2 T. honey
1 small shallot, minced
1 clove garlic, minced
salt and pepper to taste

In a jar with a tight-fitting lid, combine all dressing ingredients. Shake well to blend.