1. Bring a large pot of salted water to a boil and cook rotini pasta according to package directions. Drain, rinse with cold water, and let it cool. Chop romaine lettuce, halve cherry tomatoes, cook and crumble bacon, peel and slice eggs, dice avocado, and thinly slice red onion. In a small jar or bowl, whisk together olive oil, red wine vinegar, Dijon mustard, garlic, salt, and pepper until emulsified. In a large bowl, combine cooled pasta, lettuce, tomatoes, bacon, eggs, avocado, and red onion. Drizzle with vinaigrette and toss until evenly coated. Garnish with blue cheese crumbles if desired. Serve immediately or refrigerate until ready to eat.