Cook pasta according to package directions, then drain and rinse with cold water until completely cooled. Halve the cherry tomatoes, dice the cucumber, and dice the bell pepper.

In a large bowl, combine the cooled pasta, halved cherry tomatoes, diced cucumber, diced bell pepper, and cubed cheddar cheese.

In a small bowl, whisk together the mayonnaise, plain yogurt, Dijon mustard, honey, salt, and black pepper until smooth and well combined.

Pour the prepared dressing over the pasta and vegetable mixture, then toss gently to ensure all ingredients are evenly coated.

Divide the pasta salad into individual lunch containers for convenient and ready-to-eat meals.