Step 1

If using a store bought ranch dressing, skip this step. Whisk together all ingredients in a medium bowl, tasting before seasoning with the salt. Add drops of plain almond milk to make the dressing thinner, if desired. Cover and place in the refrigerator until ready to use.

Step 2

Have your bacon and eggs cooked and ready to go (see notes for my methods).

Step 3

Cook the pasta according to package directions, drain, place in a large bowl. Toss the pasta with 2 tablespoons of the ranch dressing. Allow the pasta to cool for about 15-20 minutes while you prepare the remaining ingredients.

Step 4

Add in the cooked and crumbled bacon, quartered eggs, tomatoes, sliced scallions, and avocado.

Step 5

Drizzle as much of the remaining dressing over the salad as you like, toss, and season with salt and pepper, if desired. Serve at room temperature or cooler. Save leftovers in a tightly lidded container for up to two days. Enjoy!