Cook the pasta in a large pot of salted boiling water for 8-10 minutes until al dente, then drain and rinse under cold water.

In a skillet over medium heat, add olive oil, then brown the ground meat for 5-7 minutes, breaking it apart. Stir in green chiles and spices, and simmer for 2 more minutes.

In another bowl, combine the dressing ingredients and whisk until smooth.

In a mixing bowl, combine cooled pasta, meat mixture, and all salad ingredients. Gently fold to mix.

Add half of the dressing to the salad and toss. Cover and refrigerate for 30 minutes.

Just before serving, add bacon and remaining dressing, toss again, and serve chilled or at room temperature.