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1 pound pasta of your choosing (I used cavatappi) 2 cups cherry tomatoes, halved 1 large avocado, seeded and diced 1 cups sweet corn 6-8 slices bacon, cooked 5 tablespoons chives, minced 4 ounces crumbled blue cheese 4 hardboiled eggs, diced teaspoon salt teaspoon ground black pepper Dressing: 6 tablespoons red wine vinegar 6 tablespoons olive oil 2 small garlic cloves, grated 2 tablespoons Dijon mustard 1 teaspoon honey Pinch of salt and Pepper Cook pasta until al dente

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