Pasta Salad with Summer Vegetables

This is perfect to bring to a cookout or picnic in the summertime. It's fairly easy to make, it tastes light and summery, and it can sit out for hours without getting funky like dairy-based salads can.

The vegetables that I listed below are only suggestions, because that's what I had available. I can imagine that this would taste great with any fresh garden vegetable, so please experiment!

-1 pound small-sized pasta (bowties, wagon wheels, whatever), cooked al dente
-6-8 slices center-cut bacon
-2 garlic cloves, minced
-1 tsp salt
-1/4 c balsamic vinegar
-3-4 tbsp olive oil
-2 tbsp dijon mustard
-1 tbsp honey
-1/2 tsp pepper
-1/2 tsp salt
-2 tbsp dry or fresh basil (fresh is best)
-1 large cucumber, chopped
-1 green pepper, chopped
-1 pint cherry or grape tomatoes, halved

Cook the bacon in a pan or skillet over medium heat. Remove the bacon, set aside to cool and chop into small pieces. Leave drippings in pan.

Add the minced garlic and 1 tsp salt to the pan. Sautee the garlic in the bacon drippings until it is well cooked. Pour the contents of the pan through a strainer to remove any solids, into a mixing bowl.

Add the olive oil, balsamic vinegar, dijon mustard, honey, salt, pepper and basil to the bowl with the bacon drippings. Whisk well until combined. Toss with the still-warm pasta and set aside to cool.

Toss the veggies and bacon bits with the pasta just before serving. Serve cold or at room temperature.