In a large skillet, cook the bacon strips over medium-low heat until firm and chewy—they will crisp as they cool. Drain the grease from the skillet, but reserve 3 tablespoons of the grease for the dressing.

In a large pot, bring 2 quarts of water to a boil. When boiling, add a small handful of salt and the orzo pasta. Cook according to the directions on the box. Drain and set aside.

Meanwhile, make the dressing: combine the warm bacon grease with the red wine vinegar, salt, pepper and Dijon mustard. Whisk very well to combine.

When the pasta is done cooking, immediately toss it in the warm dressing and stir to combine. Add the diced tomato and herbs, and serve.