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Cook the pasta in lightly salted, boiling water until just tender, about 10 minutes. Drain well and transfer to a mixing bowl. While still warm, toss the pasta with the vinaigrette. Set aside to cool.

When the pasta cools, fold in the peppers, feta cheese, onion, olives, parsley and garlic. Refrigerate for at least 30 minutes and up to 4 hours to chill.

Let the pasta salad sit at room temperature for about 30 minutes to take off the chill.

Peel the avocados, remove the pits and cut the avocado flesh into chunks. Gently fold the avocados into the pasta salad and drizzle with lemon juice. Taste and adjust the seasoning with salt and pepper, if needed.