Ingredients

6 slices bacon, cooked and crumbled or chopped*
8 ounces rotini pasta or another short tubular or spiral pasta (use gluten-free pasta if needed)
1/2 cup mayonnaise
2 tablespoons freshly squeezed lemon juice
1/2 teaspoon dried dill
1/4 teaspoon garlic powder
1/4 teaspoon each kosher salt and several turns of the pepper mill
1 cup halved cherry or grape tomatoes
1 heart of romaine (may substitute 4 lightly packed cups baby spinach)
1 avocado, pitted and diced

Instructions

In a large pot, cook the pasta according to the package directions. Drain, rinse with cold water to cool, and drain well again. Rinse the pot to cool, and then return the pasta to the pot. (Pasta may be prepared, tossed with a tablespoon of olive oil, and refrigerated until ready to use.)
Meanwhile, combine the mayonnaise, lemon juice, dill, garlic powder, salt and pepper in a small bowl. Stir until smooth. (Dressing may be prepared in advance, covered, and refrigerated until ready to use.)
To the cooled pasta, add the tomatoes and lettuce. Drizzle with about 3/4 of the dressing. Add the bacon and avocado, and toss to combine. Drizzle with more dressing, if desired, or reserve to add to any leftovers. The dressing also tastes great on steamed broccoli.

*For a mess-free way to cook bacon, line a baking sheet with foil and bake at 400 degrees F for 15 minutes, give or take, depending on thickness of bacon, individual oven, and how crisp you prefer your bacon to be cooked. Remove to paper towels when finished. Alternatively, bacon may chopped and cooked in a skillet over medium heat until crisp.
** If you plan on leftovers, you may wish to use the bacon and avocado as a topping rather than stirring into the salad. This will keep the bacon crisper and the avocado greener. Also, spinach will hold up a bit better overnight than romaine lettuce.