Bacon Corn Tomato Pasta Salad

For the pasta salad:

• 12 ounces pasta we use orecchiette
• 8 strips cooked bacon chopped
• 1 1/2 cups grape tomatoes cut in half
• 1 cup fresh sweet corn kernels can use frozen corn
• 3 cups arugula
• 1 cup white cheddar cheese cubes
• 3 green onions chopped
• kosher salt and black pepper to taste

For the dressing:

• 1/3 cup olive oil
• 1/4 cup lemon juice
• 1 tablespoon Dijon mustard
• 1 tablespoon honey
• 2 cloves garlic minced
• kosher salt and black pepper to taste