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Greek Avocado Pasta Salad
16 oz package shell pasta
halved cherry tomatoes
20 oz black olives, drained and sliced
pitted, peeled, and diced
crumbled feta cheese
Salt and pepper to taste
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.
Store pasta salad in refrigerator up to 2 days.