Cook the farfalle pasta in boiling water according to the package instructions until al dente.

Four minutes before the pasta is done, add the frozen vegetables to the pot and continue cooking.

Drain the pasta and vegetables, then rinse under cold water for about 30 seconds. Transfer to a large bowl. Add the red bell pepper and toss until well combined.

In a small bowl, combine KEWPIE MAYONNAISE ORIGINAL, honey, and dried oregano. Mix well. Pour the mayonnaise dressing over the pasta and toss until all ingredients are evenly coated. Serve immediately or refrigerate.