Cook pasta until al dente. Run under cold water to cool. Toss pasta, tomatoes, avocado, corn, chives, blue cheese, eggs, ¼ teaspoon pepper and ½ teaspoon salt together in a large serving bowl. Set aside.
Make Dressing. Whisk vinegar, garlic, Dijon and honey together in a small bowl. Slowly whisk in olive oil. Season with salt and pepper to taste.
Pour dressing over pasta salad, toss to combine. If you are serving right away toss in bacon. If you are storing for a few hours or overnight wait to add bacon until right before serving. Season to taste with salt and pepper.
Recipe by Cooking for Keeps at https://www.cookingforkeeps.com/cobb-pasta-salad-with-red-wine-vinaigrette/