Tomato Cucumber Pasta Salad with Avocado
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
|Dill & Garlic Vinaigrette:|
|3/4 cup||olive oil|
|6 tablespoons||red wine vinegar|
|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|
|freshly ground black pepper, to taste|
|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.