Tomato, Cucumber and Avo Pasta Salad

Mint & 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 mint, minced

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

2 to 3 avocados, diced


1/2 cup Kalamata olives, drained, pitted, & sliced

1/2 cup feta cheese, crumbled



For the vinaigrette:

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

For the salad:

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

  2. 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).

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

Based off a recipe from