• Bring a large pot of salted water to a boil. Wash and dry produce. • Trim and quarter cucumber lengthwise; slice into 1⁄4-inch- thick quarter-moons. Halve tomatoes. Trim and thinly slice scallions. Drain and rinse beans. • Once water is boiling, add cavatappi to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. Drain and rinse under cold water for at least 30 seconds; shake off any excess water. While pasta cooks, heat a large dry pan over medium- high heat. Add bacon*; cook, turning occasionally and adjusting heat if browning too quickly, until crispy, 6-10 minutes. Transfer to a paper-towel-lined plate. Once cool enough to handle, roughly chop.

• In a large bowl, combine drained cavatappi, cucumber, tomatoes, scallions, beans, mozzarella, dressing, half the garlic powder, half the oregano, 1⁄2 tsp salt, and a drizzle of olive oil (all the oregano and 1 tsp salt for 4 servings). (You’ll use the rest of the garlic powder in the next step.) Toss until well coated. Taste and season with salt and pepper if desired. • Refrigerate until ready to serve.

• Place 1 TBSP butter (2 TBSP for 4 servings) in a small microwave-safe bowl. Microwave until softened, 15-20 seconds. Stir in remaining garlic powder. • Halve ciabatta lengthwise and toast until golden. Spread with garlic butter. • Cut garlic toast on a diagonal into triangles.

• Divide pasta salad between bowls. Serve with garlic toast on the side. Top pasta salad with bacon. Bacon is fully cooked when internal temperature reaches 145°.