Boil the pasta for 8-10 minutes until al dente. Toss with bell peppers, olives, olive oil, red wine vinegar, and oregano. Refrigerate until ready to serve.
Wash and halve the potatoes. Boil in salted water until tender (15-20 minutes). Drain and toss with smoked paprika and salt. Set aside.
In a large bowl, combine shredded cabbage with mayonnaise, apple cider vinegar, sugar, and black pepper to make coleslaw. Chill until serving.
In a large saucepan, mix navy beans, brown sugar, molasses, Dijon mustard, and chopped onion. Simmer over medium heat for 25 minutes, stirring occasionally, until the sauce thickens. Season with salt and vinegar as needed.
Chop the mixed fruits and combine with fresh mint in a bowl. Chill until ready to serve.
Keep the baked beans and potatoes warm in a chafing dish or oven. Arrange all sides on large serving platters, and serve fresh and cold salads alongside the warm dishes.