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