Pasta Salad with Avocado, Bell Pepper and Feta Cheese

16 oz. penne (or other short-tube Pasta)

 * 2 cups vinaigrette
 * 3 cups diced red bell pepper
 * 3 cups diced green bell pepper
 * 3 cups feta cheese
 * 2 cups chopped or minced red onion
 * 1 ½ cups black olives, pitted and coarsely chopped
 * 1 ½ tbsp. Butter
 * ¾ cup chopped fresh parsley
 * 4 pounds California avocados
 * chili powder, optional

Directions

 * 1) Cook pasta in salted, boiling water until just tender, about 10 minutes; drain well.
 * 2) While still warm, toss with vinaigrette; cool.
 * 3) Mix up remaining ingredients. Plate 1-½ cups as an entrée salad or ½ cup as a side dish. Serve plain or with other dishes. Sprinkle with the chili powder, if desired.