Ingredients
Scale
- 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
Instructions
- Bring a large pot of salted water to a boil.
- Prepare the pasta according to the package directions, or until slightly past al dente.
- 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, and onion, then toss again.
- Gently mix in the avocado and arugula.
- Season to taste and serve.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- To prevent sogginess, add arugula and avocado just before serving.
- Cook Time: 10 mins
- Category: Lunch
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 5g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 7g
- Protein: 12g
- Cholesterol: 0mg