Bring a pot of salted water to a boil and cook the pasta according to the product directions, drain and cool in the refrigerator for a minimum of 30 minutes.
While the pasta is cooking, cut avocados in half lengthwise, remove the pits and scoop the fruit out and place in a blender.
Mince the garlic and place in a small bowl with the freshly squeezed lemon juice to mellow the garlic. Leave for approximatey 10 minutes while preparing the remainder of the ingredients.
Add the wine vinegar, Dijon mustard, sea salt and pepper to the blender.
Chop the fresh dill and place half of it in the blender, reserving the other half.
Add the lemon juice and minced garlic to the blender and blend to a creamy consistency.
Remove the dressing from the blender, fold in the red pepper flakes and reserved dill and chill in the refrigerator for a minimum of 30 minutes. You can also make both the pasta and the dressing a day ahead and mix and dress the salad the following day.
While the pasta and dressing are chilling, prepare the red onion, cucumber and tomatoes.
Add the red onion, cucumber, tomatoes and pasta to a mixing bowl and dress with approximately ⅔ cup of the dressing. The amount of dressing is always a personal choice, so add more or less, according to your taste. The recipe yields about 1½ cups of dressing and, so, there will be extra to keep in the fridge for dipping your fresh veg in as a snack!
Garnish with additional fresh dill and red pepper flakes (optional)