Prepare the dressing by whisking together the olive oil, red wine vinegar, Italian herbs, minced garlic, Dijon mustard, black pepper, kosher salt, and optional brown sugar or honey in a small bowl. Set aside.

Blanch the green beans in a large pot of boiling salted water for about 3 minutes until bright green and slightly tender, then transfer to ice water.

Cook the pasta in the same pot of boiling salted water according to package instructions, usually 9-11 minutes. Drain and cool.

In a large mixing bowl, combine the cooled pasta, blanched green beans, cannellini beans, thinly sliced green onions, halved cherry tomatoes, and baby spinach or arugula. Drizzle with dressing and toss gently.

Garnish with torn fresh basil leaves and additional black pepper if desired. Serve chilled or at room temperature.