• Boil the pasta is well-seasoned water according to package instructions, adding an extra minute to the cooking time. Pasta salad is best with slightly overcooked pasta. Drain and set aside to cool for ten minutes.
  300 grams (10 oz.) short pasta
• While the pasta is cooking, prepare the other salad elements. Slice the avocados, tomatoes, and onion, and set aside.
  1 or 2 ripe avocados, 200 grams (1 ½ cup) cherry tomatoes, 1 small red onion

Make the Dressing

• Prepare the dressing. Add the avocado, garlic, lemon zest and juice, dill, yogurt, oil, salt, and pepper to a small food processor, bullet blender, or blending container (for an immersion blender). Mix until very smooth.
  1 large ripe avocado, 1 clove garlic, Zest of a lemon, Juice of a lemon, 1 large bunch fresh dill, 2 tablespoons unsweetened plain yogurt, 50 ml (¼ cup) olive oil, ¼ teaspoon sea salt, ¼ teaspoon black pepper
• Taste the dressing now and season to taste. Set aside.

Assemble

• In a large mixing bowl, toss the cooled pasta with the dressing until evenly coated. It will seem like a lot of dressing, but the pasta will soak some up as it rests. Either mix in the extra avocado, onion, and tomatoes now, or transfer to a serving dish and arrange the add-ins there if you want it to look a certain way.
• I prefer this salad served slightly warm or at room temperature and serve immediately after mixing. If you'd like it to be cold, refrigerate for an hour, tightly covered, before serving.