Pasta can choose to your taste and budget. I took these are the bows from Divella. For this salad from myself I will recommend it to them, because these Farfalle do not boil soft, keep their shape after boiling, as well as containing no artificial dyes and natural spinach and tomatoes. Put a pot of water on the fire, potseluem and boil pasta.

While cooking pasta, put on a baking sheet cut in half the tomatoes, bacon and raw garlic, pour tomatoes 1 tbsp olive oil and bake at 200 degrees for 20 minutes. If you have sun-dried tomatoes, take them. If anything bake is not necessary. I did, and the bacon is cut, put together with the garlic in a bowl, covered with a cloth, so the fat was not sprayed and put in the microwave for 1 minute on maximum power. If you bake the tomatoes, it makes sense to begin preparation of salad with this step as the pasta will cook faster than baked tomatoes, and much cooled by the time of filing.

Now prepare the sauce. Pour into a suitable container olive oil (from sundried tomatoes), add vinegar, pepper - ground black and pink (if available), chopped roasted garlic, salt, chopped Basil, sugar (optional).

Whisk the mixture with a fork.

By this time the paste is ready, throws in a colander, put back into the kastyulya, add a tablespoon of olive oil and gently stir.

Cut into cubes of avocado, grind sun-dried tomatoes (I prefer own production, a kind of Home Hand Made).

Put bacon, avocado, tomatoes and sauce to pasta, mix everything carefully.

Lay the table, serve. What is not romantic?