Start by bringing a large pot of salted water to a rolling boil over high heat. Once boiling, add 8 ounces of bowtie pasta and cook for 8–10 minutes, stirring occasionally, until the pasta is al dente. Drain the pasta and rinse it under cold water to stop the cooking process.

In a small bowl, combine 1/4 cup of olive oil, 2 tablespoons of lime juice, and 1 tablespoon of red wine vinegar (if using). Sprinkle in 1 teaspoon of garlic powder, and season with salt and pepper to taste. Whisk until well blended.

In a large mixing bowl, combine the cooled pasta with 2 diced ripe avocados, 1 cup of halved cherry tomatoes, 1/2 cup of finely diced red onion, and 1/2 cup of diced cucumber. Gently fold in 1/4 cup of chopped fresh cilantro.

Drizzle the prepared dressing over the pasta mixture, then toss gently but thoroughly to coat all the ingredients evenly. Be careful not to mash the avocados.

If you’re using feta cheese, sprinkle 1/4 cup of crumbled feta over the salad and mix lightly. This optional step will add a delicious creaminess.

Taste the salad and adjust the seasoning with additional salt, pepper, or lime juice if desired. Serve immediately for the freshest flavor, or refrigerate it for up to an hour to enhance the flavors further.