Cook the gluten-free pasta in a pot of salted boiling water according to package directions for 8–10 minutes until al dente. Drain and rinse under cold water to cool.

In a skillet, cook diced bacon over medium heat for 8–10 minutes until crispy and golden. Drain on paper towels and crumble into pieces.

In a large mixing bowl, combine the cooled pasta, crumbled bacon, leafy greens, and halved cherry tomatoes. Toss gently to mix.

In another bowl, whisk together the vegan mayonnaise, apple cider vinegar, minced garlic, salt, and pepper until smooth. Adjust seasoning and thin with rice milk if needed.

Pour the dressing over the pasta salad and toss gently to coat all ingredients evenly.

Just before serving, fold in the cubed avocado and serve immediately.