• Wash and dry produce. • Bring a large pot of salted water to a boil. Once boiling, add cavatappi to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. • Drain and rinse cavatappi with cold water; shake off any excess water.

• While pasta cooks, heat a medium dry pan over medium-high heat. Add bacon*; cook, turning occasionally and adjusting heat if browning too quickly, until crispy, 6-10 minutes. • Turn off heat; transfer to a paper-towel-lined plate. Once cool enough to handle, roughly chop.

• Meanwhile, dice tomato into 1/2-inch pieces. Halve, core, and dice bell pepper into 1/2-inch pieces. Trim, peel, and thinly slice carrot into rounds. Halve, peel, and thinly slice half the shallot (whole shallot for 4 servings). Roughly chop dill.

• In a large bowl, whisk together Italian dressing, a drizzle of olive oil, and as many chili flakes as you like. Taste and season with salt and pepper if desired. • Add tomato, bell pepper, carrot, and shallot to bowl; toss until fully coated.

• Once cavatappi is drained and rinsed, transfer to bowl with veggie mixture. Add half the bacon, half the feta, and as much dill as you like. • Toss until fully combined. Taste and season with salt and pepper if desired.

• Divide pasta salad between shallow bowls. Top with remaining bacon and remaining feta. Serve. Bacon is fully cooked when internal temperature reaches 145°.