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
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:
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).
Based off a recipe from fivehearthome.com