Summer Peaks BLT Pasta Fiesta

In a large pot, bring water to a boil with a good pinch of salt. Add the shell pasta and cook until it is 'al dente', roughly for 10 minutes. Once done, drain and cool the pasta by running it under cold water. Set aside in a bowl.

Meanwhile, heat a skillet over medium heat. Add bacon strips and cook until each side turns golden and crispy. Allow around 3-4 minutes per side depending upon the thickness of the bacon. Once done, remove and rest it on a paper towel lined plate to absorb excess grease. When cooled, crumble the bacon into pieces.

Pour the Italian salad dressing over the cooled pasta and toss to ensure each pasta shell is nicely coated.

Add the crumbled bacon, halved cherry tomatoes, chopped baby spinach, finely diced red onion, and cubed cheddar cheese into the bowl with pasta. Toss well to combine everything together.

Just before serving, dice the avocados and add it to the pasta salad. Give it a quick mix, ensuring not to mash the avocado. Season with salt and black pepper as per taste.

Serve immediately for the freshest experience, although you can also refrigerate it for an hour prior to serving if you prefer it chilled.