Place your eggs into a medium-sized pot and fill it with enough water to cover the eggs. Bring the water to a boil and cook the eggs for 10 minutes over high heat.

Drain the hot water and fill the pot with cold water. Let the eggs sit and cool for 6 minutes, then peel.

Fill a large pot halfway with water, and bring to a boil. Add pasta and cook until al dente, about 10 minutes.

Pour into a colander in the sink and rinse under cool water. Drain and place in a large bowl. Toss with ranch dressing.

Cut the tomatoes, onion, eggs, and avocado into small pieces.

Add the bacon, blue cheese, and diced vegetables to the pasta and toss to coat.

Refrigerate for 1 hour, or until ready to serve.