Ingredients

• 8 oz bowtie pasta (farfalle)
• 2 ripe avocados, diced
• 1 cup cherry tomatoes, halved
• 1/2 cup red onion, finely diced
• 1/2 cup cucumber, diced
• 1/4 cup fresh cilantro, chopped
• 1/4 cup feta cheese (optional, crumbled)
• 1/4 cup olive oil
• 2 tbsp lime juice (or lemon juice)
• 1 tbsp red wine vinegar (optional, for extra tang)
• 1 tsp garlic powder
• Salt and pepper, to taste
• 1/2 tsp chili flakes (optional, for heat)

Directions

• Bring a large pot of salted water to a boil. Add the bowtie pasta and cook until al dente (about 8–10 minutes). Drain and rinse under cold water to cool. Set aside.
• In a small bowl, whisk together olive oil, lime juice, red wine vinegar (if using), garlic powder, salt, pepper, and chili flakes. Mix until the ingredients are well combined.
• In a large bowl, combine the cooked pasta, diced avocados, cherry tomatoes, red onion, cucumber, and cilantro.
• Pour the dressing over the mixture and gently toss to coat evenly.
• Sprinkle crumbled feta cheese over the salad. Toss lightly if desired.
• Adjust the seasoning with extra salt, pepper, or lime juice as needed. Serve immediately or refrigerate for up to an hour for enhanced flavors.

Notes

• 5-30-25 3/4 Recipe
• I added
• a Smidge of Basil, Mexican
• a Smidge of Parsley Flake

Photos