Cobb Pasta Toss

This is a Rachel Ray recipe. It takes a little more effort but it is so worth it!

3 pints grape or cherry tomatoes
3 Tbsp extra virgin olive oil
1 lb. penne pasta- cooked, reserving 1 mug of pasta water
1 lemon
few dashes of hot sauce
1 cup blue cheese crumbles
1/4 cup parsley
salt and pepper
6 slices bacon- cooked and crumbled
2 avocados, pitted and diced
4-5 chopped scallions
1/4 cup fresh basil, chopped

Pre-heat oven to 400 degrees. Place a large pot of salted water over high heat to boil.
Scatter the tomatoes onto a baking sheet and drizzle with about 2 Tbsp of extra virgin olive oil and some salt and pepper. Toss lightly to coat and roast the tomatoes in the hot oven until they burst open and are tender, about 12-15 minutes.
After cooking pasta, reserve a large mug of the cooking water.
Scoop avocado into a small bowl and squeeze the juice of the lemon over it. Toss to coat.
In a large serving bowl, mash the cooked tomatoes together with the scallions, then add the reserved pasta water and pasta.
Top the pasta with cooked crumbled bacon, avocado, blue cheese, basil, and parsley.