1. Cook pasta shells according to package directions until al dente. Drain and rinse under cold water until completely cool.
2. In large bowl, whisk together mayonnaise, Dijon mustard, honey, garlic powder, salt, and pepper until smooth and well combined.
3. Add cooled pasta, halved cherry tomatoes, arugula, crumbled bacon, and green onions to bowl with dressing.
4. Gently fold everything together until all ingredients are evenly coated with dressing.
5. Cover and chill in refrigerator for at least 30 minutes to allow flavors to meld.
6. Taste and adjust seasoning before serving. Serve cold as side dish or light meal.
7. Stir gently before serving as dressing may settle during chilling.

Nutrition Information (Per Serving):

• Calories: 285
• Carbohydrates: 32g
• Protein: 9g
• Fat: 14g
• Fiber: 2g
• Sodium: 420mg
• Vitamin C: 15% DV (from tomatoes and arugula)
• Vitamin K: 25% DV (from arugula)

Provides carbohydrates for energy plus vitamins from fresh vegetables, though definitely an indulgent treat.

Notes:

• Cool pasta completely before mixing with mayonnaise to prevent separation
• Cook bacon until crispy so it doesn’t become soggy in the salad
• Don’t overdress—you can always add more, but you can’t take it away
• Chill for at least 30 minutes for best flavor development
• Fresh arugula provides better texture than regular lettuce

Storage Tips:

• Best within 2-3 days refrigerated in covered container
• Add delicate greens right before serving if making far ahead
• May need additional dressing after overnight storage
• Don’t freeze—mayonnaise-based salads don’t freeze well

Serving Suggestions:

• Summer barbecue: Perfect alongside grilled meats and corn on the cob
• Potluck favorite: Always a hit at community gatherings
• Light lunch: Serve over additional greens for a complete meal
• Picnic essential: Travels well and appeals to all ages

Mix It Up (Recipe Variations):

• Deluxe Version: Add hard-boiled eggs and avocado chunks
• Cheesy Style: Include cubed sharp cheddar or crumbled blue cheese
• Lighter Option: Substitute Greek yogurt for half the mayonnaise
• Herb Garden: Add fresh basil or chives along with green onions

What Makes This Recipe Special:

This salad brilliantly translates the beloved BLT sandwich into a shareable, party-friendly format while maintaining all the essential flavor elements that make that combination so universally appealing. The use of arugula instead of lettuce provides better texture and shelf life, while the balanced dressing brings all the components together in a way that feels both familiar and elevated.