Pasta Salad on the Fly

This past weekend I went to Mizzou for AXO Dad's weekend. I was looking forward to spending time with our girl at a Tigers Football game. The four days prior I was traveling to and from Denver for work, and didn't have a great deal of time to think about tailgating. On Friday I learned that Abbey's sorority sisters had a tailgate planned, and we are invited. We should plan on bringing sides. No doubt I'll take Abbey's favorite potato salad, but I also wanted to take a pasta salad but I didn't have my double top secret spice blend. Winging it, I think I have a new favorite pasta salad. It goes like this.

Third and 10 Pasta Salad

1 lb pasta (get something colorful or with lots of surface. I used tri-color rotini)

2 tbsp EVOO

2 ripe avocados (peeled and diced)

1/4 cup chopped chives

2/3 cup sliced sun dried tomatoes

6-8 oz feta cheese (diced in small cubes)

Dressing-

1 package dry italian dressing mix (I used Kraft Thick and Creamy, 1 oz pack)

1/2 cup light mayo
1/4 cup light sour cream

1/3 cup EVOO

3 tbsp water

1/4 cup balsamic vinegar

2 tbsp honey

Cook the pasta until al dente, drain and lightly coat with 2 tbsp olive oil and set aside to cool.

Combine the dressing ingredients and whisk until well combined. 

In a large mixing boil, coat the pasta with the dressing. Add the remaining ingredients and toss until well coated.

For best results, mix the dressing the night before, and combine all the ingredients 1 hour before serving.