Preheat your oven to 400°F (200°C). Gather and prepare your ingredients for a smooth cooking experience.

Slice the baby portobello mushrooms evenly, halve the grape tomatoes, mince the garlic, and slice the red onion.

In a mixing bowl, combine the sliced mushrooms, halved tomatoes, minced garlic, and onion. Sprinkle Italian seasoning and toss well. Spread on a baking sheet and roast for about 25 minutes.

While the vegetables are roasting, bring a large pot of salted water to a boil. Add the pasta and cook for 10-12 minutes until al dente. Drain and rinse under cold water.

In a bowl, whisk together cashew mayonnaise, Dijon mustard, maple syrup, balsamic vinegar, and fresh dill until smooth.

In a large bowl, combine the cooled pasta, roasted vegetables, and rinsed cannellini beans. Pour the dressing over and toss gently.

Let the salad sit at room temperature for about 5-10 minutes before serving.