{"id":31274,"date":"2015-07-19T09:36:54","date_gmt":"2015-07-19T16:36:54","guid":{"rendered":"http:\/\/goodlifevancouver.com\/?p=31274"},"modified":"2026-09-30T16:17:36","modified_gmt":"2026-09-30T23:17:36","slug":"avocado-dill-pasta-salad","status":"publish","type":"post","link":"https:\/\/goodlifevancouver.com\/staging\/2138\/avocado-dill-pasta-salad\/","title":{"rendered":"Avocado Dill Pasta Salad"},"content":{"rendered":"

The other weekend we went out boating with some friends up to Gibsons. Last time we stopped for lunch at Smitty’s Oyster House<\/a>\u00a0in Gibsons, and, as anyone who knows me knows, it’s right up my oyster loving alley, but\u00a0this time we decided we’d stop and picnic. Quite frankly, I haven’t been a big fan of either potato or pasta salads, but recently this has changed. Firstly, with the potato salad I had at Urban Digs Farm<\/a> (get the recipe from my pal Rebecca Coleman of Cooking by Laptop here<\/a>), and secondly with this recipe I packed up to share on the boat.<\/p>\n

We served up the salad with a variety of grilled meat skewers, an excellent Thai Noodle Salad (must get that recipe too), crusty bread and crisp white wine. Gruner Vetliner would be my recommendation; perfect boating wine.<\/p>\n

\"Avocado<\/a><\/p>\n

Vinaigrette<\/b><\/p>\n

3\/4 cup olive oil
\n6 tablespoons red wine vinegar
\n2 teaspoons sugar
\n2\u00a0 garlic cloves minced
\n3\u00a0tablespoons fresh dill, minced
\n3\u00a0teaspoons fresh\u00a0oregano
\n1\u00a0teaspoon garlic powder
\n1\/2 teaspoon salt
\nFreshly ground black pepper, to taste<\/p>\n

\"Barilla\"<\/a><\/p>\n

Pasta Salad:<\/strong><\/p>\n

1\/2 Barilla<\/a>\u00a0Farfalle (Bow Tie Pasta)
\n2 cups halved Grape Tomatoes (Windset<\/a> are my favs = locally grown)
\n1 large English cucumber\u00a0diced
\n3 green onions chopped
\n1\/2 cup Kalamata olives, drained, pitted, & chopped
\n1\/2 cup feta cheese, crumbled<\/p>\n

Finish With<\/strong><\/p>\n

3 Avocados From Mexico<\/a>, diced
\n2 tablespoons fresh dill, for garnish<\/p>\n

Directions<\/strong><\/p>\n

For the vinaigrette:<\/strong><\/p>\n

    \n
  1. When I make my salad dressings, I shake em in a jar. Add all ingredients and SHAKE SHAKE SHAKE!<\/li>\n<\/ol>\n

    For the salad:<\/strong><\/p>\n

      \n
    1. Cook pasta, according to package directions, in well-salted water. Drain, rinse, and cool. I cooked the Barilla Pasta for 12 mins.<\/li>\n
    2. Combine all ingredients in a large bowl EXCEPT the avocado and dill.\u00a0Toss with 2\/3 of the vinaigrette until everything is evenly coated.<\/li>\n
    3. Cover salad and refrigerate for at least 4 hours or overnight. Remove from the refrigerator, add avocado last so it doesn’t brown (right before serving) and stir in remaining vinaigrette. Garnish with dill, and a bit of fresh pepper.<\/li>\n<\/ol>\n

      \"Boating\"<\/a><\/p>\n

       <\/p>\n

      All aboard! You can even sleep on this rather luxurious sea vessel!<\/p>\n

      \"Forest<\/a><\/p>\n

      Check out the haze from the nearby forest fires. Very unfortunate! Be careful out there.<\/p>\n

      \"Boating<\/a><\/p>\n

      We all look happy, Porcha dog not so much. But she loves it. Really, she does.<\/p>\n