Start by bringing a large pot of salted water to a boil. Add pasta and cook until al dente, about 8-10 minutes. Drain and rinse under cold water.

Wash and chop the cherry tomatoes, cucumber, and red onion. Combine in a large mixing bowl.

In a skillet, cook bacon over medium heat until golden brown and crunchy, about 5-7 minutes. Transfer to a paper towel and chop into pieces.

In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, and honey. Adjust seasoning with salt and pepper.

In the bowl with prepared vegetables, add cooked pasta, chopped bacon, and fresh basil. Pour the dressing over and toss gently.

If time allows, let the salad chill in the refrigerator for about 30 minutes before serving.