3 tablespoons extra-virgin olive oil
1 tablespoon fresh lemon juice
1/4 teaspoon salt
2 tablespoons loosely packed fresh dill
1/2 pound orecchiette or small pasta, cooked, drained and cooled (used Conchiglie and carrot bow tie pasta)
1 ripe avocado, peeled, seeded and cut into 1/2-inch cubes
1 cup cherry tomatoes, cut in quarters (used tomatoe in a vine)
1/4 cup pitted kalamata olives, cut in halves
1/2 medium European cucumber, cut lengthwise in quarters and sliced
1 cup artichoke hearts, drained and cut in halves
*cooked Smoked Italian sausage (optional)
Add the dill and pulse just until incorporated.Pour over the pasta and toss to coat.
Add the remaining ingredients and toss to combine. Serve immediately or cover and chill until ready to serve.
*We love this pasta salad. It didn’t even felt heavy and I added the smoked sausage to make a complete meal. The best part is, it is very easy to prepare and you have more time to enjoy the weather with a glass of wine. enJOY!!!