This pasta salad is quite versatile and can be made with regular or whole wheat pasta. We have tried it many ways over the years and it's always a hit in the summertme. You can also mix and match the veggies with what you have on hand, such as adding blanched broccoli or asparagus.
1/2 lb Thick Cut Bacon, cut into small pieces
1 Cucumber, peeled, seeded and diced
6 - 8 Radishes, cleaned and thinly sliced
3 Hard-Boiled Eggs, chopped
1 16 oz bottle Parmesan Vinaigrette Salad Dressing, chilled (or use caesar, buttermilk ranch, another favorite; vinaigrette flavors work great)
2 Green Onions, finely chopped
Cook pasta in a large pot according to package directions, cooking until just al dente. You don't want the pasta fully cooked or mushy.
Drain the pasta in a colander and allow to cool; return the pot to the stove. Add the bacon to the pot and cook until slightly crisp. Drain the bacon pieces on a paper towel and let cool.
Add the cooled pasta and bacon to a large bowl, and add the rest of the ingredients. Combine gently with a spatula, sprinkle with a handful of fresh chopped green onions and chill 1 hour before serving.