Description[]
Ingredients[]
- 8 oz penne or other short, macaroni-style Pasta
- ½ Cup vinaigrette
- ¾ Cup diced red bell pepper
- ¾ Cup diced green bell pepper
- ¾ Cup crumbled feta Cheese
- ½ Cup chopped Onion
- 1/3 Cups chopped black olive
- 3 Tbsp chopped parsley
- 1 clove garlic, chopped finely
- California avocados (1 pound)
- 1 Tbsp lemon juice
Directions[]
Cook Pasta in salted, boiling water until just tender, about 10 minutes; drain well.
While still warm, toss Pasta with vinaigrette; cool.
Fold in remaining ingredients except avocado and lemon juice.
Chill.
Bring to cool room temperature before serving.
Cut avocado into chunks; gently toss with lemon juice.
Fold avocado into salad.