1-Cook the bacon: Cook 10 slices of bacon until crispy. You can pan-fry, bake, or microwave according to your preference. Once cooked, crumble the bacon and reserve 1 tablespoon of the grease (optional but recommended for added flavor in the dressing).

2-Boil the pasta: Bring a large pot of salted water to a boil and add 12 ounces of rotini or penne pasta. Cook according to package directions until al dente (usually 8-10 minutes). Drain and rinse under cold water to stop the cooking process. Allow the pasta to cool completely.

3-Chop vegetables: While the pasta and bacon are cooking, prepare your vegetables. Dice 1 ½ cups of fresh tomatoes, ½ avocado, and ⅓ cup red onion. Chop 1 cup of romaine lettuce into bite-sized pieces.

4-Mix the dressing ingredients: In a small bowl, whisk together ½ cup mayonnaise, ¾ cup ranch dressing, and 1 tablespoon of the reserved bacon grease (if using). Continue whisking until the dressing is smooth and well combined.

5-Combine all ingredients: In a large bowl, add the cooled pasta, crumbled bacon, diced tomatoes, diced avocado, shredded cheddar cheese, diced red onion, and chopped romaine lettuce.

6-Add dressing and toss: Pour the dressing over the salad ingredients and gently toss to combine, ensuring that everything is well-coated with the creamy dressing.

7-Garnish and serve: Garnish with chopped fresh parsley (optional) and serve immediately, or chill in the refrigerator for 30 minutes to allow the flavors to meld together.