Ingredients

The following ingredients have 8 Servings
  • 11 ounces grape tomatoes (rinsed and dried)
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 pound rigatoni pasta
  • 2 avocados (pitted)
  • 6 strips bacon (cooked crispy and crumbled)
  • 1 cup Avocado Ranch Dressing
  • Salt and pepper (to taste)

Instruction

  • Preheat oven to 400 degrees F. Line a baking sheet with a silicone mat or parchment paper.
  • In a medium bowl, drizzle tomatoes with olive oil and sprinkle with salt and pepper. Stir until tomatoes are coated. Transfer tomatoes to the prepared baking sheet and spread into a single layer. Bake for 15 to 20 minutes until tomatoes are slightly wilted and bursting. Remove from the oven and set aside.
  • While the tomatoes cook, bring a large pot of water to a boil. Season water with a generous pinch of salt. Cook pasta according to package directions until al dente. Drain pasta and run under cold water until completely cooled.
  • Add pasta to a large bowl and pour in avocado ranch dressing. Stir until pasta is completely coated.
  • Run a knife through the avocado flesh to make a checkerboard pattern, then run a large spoon under the avocado right up against to skin to remove the flesh. Add most fo the avocado to pasta bowl.
  • Add most of the crumbled bacon and roasted tomatoes to the pasta. Gently stir everything together until combined. Season with salt and pepper, to taste.
  • Sprinkle reserved bacon, avocado, and tomatoes on top of the pasta salad. Cover with plastic wrap and refrigerate until ready to serve.