8 ounces tri-colored rotini pasta, cooked, rinsed, and drained
1 pint cherry tomatoes, rinsed and sliced in half
6 scallions, white and light green parts thinly sliced
1 cup packed arugula leaves, rinsed well and torn into bite-size pieces
½ cup extra-virgin olive oil
1 teaspoon Dijon mustard
2 teaspoon fresh lemon juice
3 tablespoons red wine vinegar
Kosher salt and freshly ground black pepper
8 thick-cut slices smoked bacon, cooked until very crisp

In a chilled bowl, combine the pasta, tomatoes, scallions, and arugula.



Whisk the oil, mustard, lemon juice, and vinegar together in a small bowl. Season to taste with salt and pepper, and toss into the pasta and vegetables. Crumble in the bacon, toss and serve.