Cook the pasta: Boil 8 ounces short pasta in a large pot of salted water according to the package instructions. Drain and rinse under cold water for 15 seconds to stop the cooking and keep it firm.

Make the dressing: In a mixing bowl, whisk together ½ cup vegan mayo, ½ cup Greek yogurt, 2 tablespoons lemon juice, 1 teaspoon lemon zest, 1 tablespoon maple syrup, ¾ teaspoon salt, and ⅛ teaspoon black pepper. Set aside.

Assemble the salad: In a large bowl, add the cooked pasta, 1 can (15-ounces) white beans (drained), 2 cups red bell pepper, 1 heaping cup cucumber, 1 shallot, 1 rib celery, ½ cup pickles, 3 tablespoons dill (all chopped), ½ cup corn, and ½ cup pitted olives. Pour in the dressing and mix well until everything is coated. Taste and adjust the seasoning with more mayo, salt, or lemon juice if needed.

Serve or store: Serve or cover and refrigerate for up to 3 days.