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Prepare the dressing and place it in the refrigerator to chill.
Depending on their size, halve or quarter the cherry tomatoes.
Finely chop a handful of chives and mix some into the dressing.
Using kitchen shears, cut the bacon into strips and cook them until crispy.
Once crispy, remove the bacon from the pan.
In a large pot, bring generously salted water to a boil and cook the radiatore until it's just past al dente.
Drain the pasta and while it's still hot, toss it with a splash of red wine vinegar, then set it aside to cool.
Pat the steak dry and season both sides with salt and pepper.
Sear the steak in the same pan used for the bacon, then remove it and let it rest.
Finally, assemble the pasta salad.