Add the beef bacon to a large skillet over medium-high heat and cook until crispy, about 5 minutes, stirring occasionally. Use a slotted spoon to transfer the bacon to a paper towel-lined plate to drain any excess oil, leaving the drippings in the pan.
Add the leeks and mushrooms to the pan the bacon was cooked in, and cook over medium-high heat until the vegetables are softened and just starting to turn golden brown in spots, about 5 to 7 minutes, stirring occasionally.
Stir in the bell pepper and garlic and cook over medium-high 1 minute, stirring constantly.
Add the wine, salt, black pepper, and al dente pasta. Turn the heat up to high and cook, stirring constantly, until the liquid is evaporated, about 2 minutes.
Transfer the pasta salad to a serving dish and top with the crumbled goat cheese, crisped bacon, and fresh parsley.
Serve warm.
Notes
Artichoke Hearts: A generous handful of artichoke hearts to this pasta salad is a delicious addition!
Pasta Cooking Tip: Once you cook the pasta to al dente, pour it in a sieve and rinse it under cool running water to cool it down fast so it stops cooking. You don't want it over-cooked! The pasta will soften a bit more as it cooks with the wine.
Storage: Store this in an airtight container in the fridge for up to 3 days. If possible, it's best to wait to add the goat cheese, crisped bacon, and fresh parsley until right before serving.
Reheating: You can reheat this Warm Pasta Salad on the stovetop. Add a splash of water or chicken stock if it looks dry.