Cook the pasta according to package directions. While the pasta is cooking, make the dressing. In a small bowl or jar, whisk together the olive oil, lemon juice, Dijon mustard, honey, and garlic. Season with salt and black pepper, to taste.
When the pasta is done cooking, drain and rinse with cold water. Put the pasta in a large bowl. Add the chopped cooked bacon, tomatoes, corn, arugula, cheese, and green onions.
Drizzle the dressing over the pasta salad and toss well. Season with salt and pepper, to taste. Serve.
Note-the pasta salad will keep in the refrigerator for up to 2 days.