Ingredient

• 12 ounces farfalle pasta
• ¼ cup extra-virgin olive oil
• 3 tablespoons red wine vinegar
• 3 garlic cloves, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried parsley
• ¾ teaspoon sea salt
• Tempeh Bacon, broken into small pieces
• 2 cups halved cherry tomatoes
• ⅓ cup chopped sun dried tomatoes
• 1 cup thinly sliced cucumber
• 1/2 cup thinly sliced red onion
• 1 avocado, thinly sliced
• ½ cup fresh arugula

Direction

1. Bring a large pot of salted water to a boil. Prepare the pasta according to the package directions, or until slightly past al dente.
2. Meanwhile, make the dressing. In the bottom of a large bowl, whisk together the olive oil, vinegar, garlic, oregano, parsley and salt. Add the pasta and toss. Add the tempeh bacon, tomatoes, sun dried tomatoes, cucumber, onion, and toss again. Gently mix in the avocado and arugula. Season to taste and serve.