I made this pasta salad for the neighbors' get together over the weekend. I had never added avocado to pasta salad, but I did this time. I had an extra avocado left over from making guacamole, so I decided to add it the pasta salad at the last minute. Of course, I gave the avocado a good squeeze of lime juice. I don't know why I never thought of adding the avocado before. The avocado added a creamy goodness to the pasta salad, in addition to the tomatoes, black olives, and feta cheese, and it was so good and healthy. You know that pasta salad is to easy to change up the ingredients by varying the pastas, cheeses, veggies, and dressings, but you must try the avocado, and don't forget the lime! Enjoy!
Earlier in the week, the widower of my friend, Pam, who passed away from a brain tumor in 2003, suddenly passed away, Paul was 60 and just been diagnosed with cancer. Here are two lives cut too short from cancer. Their two daughters, who are adults, with families of their own, have lost both parents way too soon. Hug the people that you love and appreciate, because, life is short. Make the most of every day!
Pasta Salad with Avocado and Red Wine Vinaigrette
12 oz of your favorite pasta, cooked, drained, and chilled
2-3 fresh tomatoes, diced
1 small can of sliced black olives
4 oz. Feta Cheese
1 ripe avocado, diced
juice of one lime
Combine all of the above ingredients in a large bowl, except for the avocado and lime juice.
Toss the pasta salad with the dressing. Right before serving add the avocado and lime juice .May be served chill or room temperature.
Red Wine Vinaigrette Dressing
1/2 cup olive oil
1/2 cup red wine vinegar
1/2 tsp dried mustard
1/2 tsp Italian seasoning
2 Tbsp sugar
Combine all ingredients in a quart jar and shake well or whisk in a large bowl, and pour over the pasta salad.