Pasta Salad with Avocado, Bell Pepper and Feta Cheese

Ingredients

• 36 oz. penne (or other short-tube Pasta)
• 2 cups vinaigrette
• 3 cups diced red bell pepper
• 3 cups diced green bell pepper
• 3 cups feta cheese
• 2 cups chopped or minced red onion
• 1 ½ cups black olives, pitted and coarsely chopped
• 1 ½ tbsp. Butter
• ¾ cup chopped fresh parsley
• 4 pounds California avocados
• chili powder, optional

Directions

1. Cook pasta in salted, boiling water until just tender, about 10 minutes; drain well.
2. While still warm, toss with vinaigrette; cool.
3. Mix up remaining ingredients. Plate 1-½ cups as an entrée salad or ½ cup as a side dish. Serve plain or with other dishes. Sprinkle with the chili powder, if desired.