Preheat oven to 400°F (200°C). Toss tomatoes with olive oil, salt, and pepper, spread on baking sheet, and roast for 15-20 minutes until blistered.

Bring a large pot of salted water to boil, cook rotini pasta according to package directions (8-10 minutes), drain, and rinse under cold water.

In a skillet, cook bacon over medium heat for 8-10 minutes until crispy, transfer to paper towels, then crumble.

Cut avocados in half, remove the pit, scoop into a bowl, dice, and toss with lemon juice.

In a large bowl, combine pasta, ranch dressing, roasted tomatoes, crumbled bacon, chopped parsley, and diced avocado. Season with salt and pepper.