Pasta, California Avocado and Bell Pepper with Feta Cheese Salad
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
- Hass Avocado|California avocados (1 pound)
- 1 Tbsp lemon juice
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.
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.
This article uses material from the "Pasta, California Avocado and Bell Pepper with Feta Cheese Salad" article on the Recipes wiki at Wikia and is licensed under the Creative Commons Attribution-Share Alike License
