FOR THE ROASTED TOMATOES:
Preheat oven to 375 degrees.
In a mixing bowl, add tomatoes and toss together with olive oil and seasonings. Pour onto a foil-lined baking sheet in a single layer.
Bake for 15-20 minutes, or until tomatoes are soft and have burst.
FOR THE PASTA SALAD:
In a mixing bowl, whisk mustard, garlic, salt and pepper, and vinegar. Pour in the olive oil, whisking as your pour, until well combined. Set aside.
Boil pasta until al dente (according to package directions).
Drain pasta and toss with half of the vinaigrette. Set aside to cool to room temperature.
Add arugula, crumbled bacon, chopped herbs and roasted tomatoes. Toss to combine, adding more vinaigrette if desired.
Serve warm temperature or chilled.