Begin by bringing a large pot of salted water to a boil. Add the bow tie pasta and cook for 9-10 minutes until it reaches al dente, then drain and rinse under cold water.

In a large mixing bowl, combine the cooled bow tie pasta, diced avocados, thinly sliced red onion, halved grape tomatoes, and diced mini cucumbers.

Drizzle the salad generously with Olive Garden Italian dressing and gently toss everything together until well combined.

Sprinkle shredded Parmesan cheese evenly over the top and toss again to incorporate the cheese; season with fresh cracked black pepper if desired.

Transfer your avocado pasta salad to the refrigerator and let it chill for about 2 hours before serving.