Juicy tomatoes, crisp cucumbers, and creamy avocado combine in a pasta salad that showcases the best of summer produce, with Kalamata olives, crumbled Feta, and fresh dill adding extra flavor and color.
½poundpastaspiral, bow-tie, or your favorite shape
1poundtomatoescherry or grape tomatoes, cut in half, or about 3 large tomatoes, seeded & chopped
1poundcucumbersapproximately 2 large or 4 small, diced
½cupKalamata olivesdrained, pitted, & sliced
½cupfeta cheesecrumbled
2 to 3avocadosdiced
2tablespoonsfresh dillfor garnish
Instructions
FOR THE VINAIGRETTE:
Place ingredients in a jar, tighten the lid, and shake until incorporated.
FOR THE SALAD:
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 ⅔ of the vinaigrette until everything is evenly coated (reserve the remaining ⅓ 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.
Notes
When I make pasta salad, I like to add the majority of the dressing when I mix everything together and then allow the flavors to blend in the refrigerator for several hours. Most of the dressing gets absorbed into the pasta during this time, so I typically stir in some additional dressing just before serving for extra moisture and flavor. But if you feel that using the entire amount of vinaigrette would be too much, simply add the amount that suits your tastes.
I like to add avocado just before serving so that it doesn't turn brown.