Cook Pasta until al dente and rinse under cool water. Drain and place in a large bowl. Toss with half the vinaigrette.
Add red onion, tomatoes, and eggs. Refrigerate for at least 30 minutes.
Just before serving mix in remaining vinaigrette, bacon, blue cheese crumbles, and avocado.
Notes
Be sure to salt the pasta water well. I use around 1 tablespoon of salt. If you don't have a Blue Cheese Vinaigrette, try mixing together regular Blue Cheese Dressing and Italian Vinaigrette or just add some oil and vinegar to the Blue Cheese Dressing.