• Prep Time: 10 mins
  • Cooking Time: 0 mins
  • Serves: 8

Tomato Cucumber Pasta Salad with Avocado

  • Recipe Submitted by on

 Ingredients List

  • Dill & Garlic Vinaigrette:
  • 3/4 cup extra-virgin 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 tomatoes (cherry or grape tomatoes, cut in half, or about 3 large tomatoes, seeded & chopped)
  • 1 pound cucumbers (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


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 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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