In Anticipation of Summer Cold Pasta

This pasta is best in the late summer when the tomatoes and cucumbers are unbelievable. But we swung by Farmer and the Cook tonight after a long hike and the produce, as always looked great, so we decided to give it a try.

Start a pot of water boiling for the pasta.
Start preparing below. Once water boils, add some salt and the pasta.
(Tonight we used Bionaturae's Organic Fusili)

As you prepare below, add to a wide deep bowl.

1. Mince 2 cloves of garlic and mash with some good salt
2. Thinly quarter 1/2 a red onion
3. Chop about a pound of the best tomato's you can find.
4. Thinly slice and then mince between 5 and 8 marinated sun dried tomatoes.
5. Add too much good quality olive oil and stir the mixture.
6. Peal and half and slice 2 cucumbers into half moon shapes.
7. Finely grate zest of 2 lemons into bowl. Then slice and squeeze the juice, being aware of keeping the seeds from getting into the bowl.
   
8. Add a shy 2 tbl. of drained capers.
9. Add about 1/2 cup of pitted halved kalamata olives.
10. If I had had fresh herbs like Tarragon or Basil, I would have used them. But instead, I used some dried Mexican Oregano and Red Pepper flakes.
11. Open and remove pits of 3 avocados. Keep avocado in skin and Using Sharp knife, slice in two directions to get 1/4 inch pieces. Reserve and do not add to bowl.
    

Stir the above and add too much salt and ground pepper.

12. Once pasta is done, drain and run cool water over it, stirring to bring temperature down evenly.

13. Add pasta to mixture and stir. Use spoon to scoop out avocados and gently add to pasta mixture.