My avocados weren't ripe enough, so I made this without, and it was still delicious. You can really make this according to your preference: I used 16 oz whole-wheat fusilli, omitted the broccoli and onion, roasted my own peppers, and made my own Greek dressing (red-wine vinegar, olive oil, garlic, Dijon mustard, and fresh oregano). A great combination of veggies with lots of contrasting textures and vibrant flavors! It makes a ton, but as with any pasta salad, it's better the longer it sits. Can't wait to try this with avocados! UPDATE: The avocados added a nice creamy texture, but not much flavor. I think I'd rather just chop them up and mix them in with the rest of the veggies.
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My avocados weren't ripe enough, so I made this without, and it was still delicious. You can...