Tomato Cucumber Pasta Salad with Avocado
Serves:
8
Prep Time:
Cook Time:
Total Time:
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 servingsPrep Time:
Cook Time:
Total Time:
Ingredients:
| 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 |
Directions:
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.
Source: fivehearthome.com
