Category: Salad
Cuisine: not set
1 pound pasta cooked until al dente (I use farfalle)
3/4 cup Blue Cheese Vinaigrette (I use La Martinique)
1/2 cup finely diced red onion
11/2 cups small grape tomatoes
2 hard-boiled eggs diced
6 slices cooked bacon crumbled
1/2 cup blue cheese crumbles
1 avocado, diced
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