Cook pasta according to package directions. Reserve 1/2 cup pasta cooking water. Drain and rinse pasta and place in a large bowl. Set both aside.

Add halved tomatoes, olives, avocado, and cheese to pasta in bowl and stir to combine.

In a jar with a tight-fitting lid, combine oil, lemon juice, Italian seasoning, garlic powder, and coconut sugar. Shake until smooth.

Pour dressing over salad and stir until evenly coated. Stir in reserved pasta water and season salad with salt and pepper to taste. Store pasta salad in refrigerator until ready to serve.