Tomato Cucumber Pasta Salad with Avocado

Serves: 8

Juicy tomatoes, crisp cucumbers, and creamy avocado combine in a pasta salad, with Kalamata olives, crumbled Feta, and fresh dill adding extra flavor and color.

Yield: 8 servings
Prep Time:
Cook Time:
Total Time:


Dill & Garlic Vinaigrette:
3/4 cup olive oil
6 tablespoons red wine vinegar
2 teaspoons sugar
1 large clove garlic, minced (about 2 teaspoons)
1 1/2 tablespoons fresh dill, minced
1 1/2 teaspoons dried oregano
3/4 teaspoon garlic powder
1/2 teaspoon salt
freshly ground black pepper, to taste
Pasta Salad:
1/2 pound pasta (spiral, bow-tie, or your favorite shape)
1 pound tomato (cherry or grape tomatoes, cut in half, or about 3 large tomatoes, seeded & chopped)
1 pound cucumber (approximately 2 large or 4 small), diced
1/2 cup kalamata olives, drained, pitted, & sliced
1/2 cup feta cheese, crumbled
2 to 3 avocados, diced
2 tablespoons fresh dill, for garnish


Place Vinaigrette ingredients in a jar, tighten the lid, and shake until incorporated.

Cook pasta, according to package directions, in well-salted water. Drain, rinse, and cool.

In a large bowl, combine all salad ingredients. Toss with about 2/3 of the vinaigrette until everything is evenly coated (reserve the remaining 1/3 of the vinaigrette to add just before serving).

Cover salad and refrigerate for at least 4 hours. Remove from the refrigerator, add diced avocado, and stir in remaining vinaigrette (to taste). Garnish with dill, if desired.


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