BLT Pasta Salad
Ingredients
The pasta
The dressing
-
¼
cup
extra-virgin olive oil
-
3
tablespoons
red wine vinegar
-
3
cloves
garlic, minced
-
1
teaspoon
dried oregano
-
1
teaspoon
dried parsley
-
¾
teaspoon
sea salt
The salad
-
2
cups
halved cherry tomatoes
-
⅓
cup
chopped sun-dried tomatoes
-
1
cup
thinly sliced cucumber
-
½
cup
thinly sliced red onion
-
1
whole
avocado, thinly sliced
-
½
cup
fresh arugula
-
8
ounces
tempeh bacon, broken into small pieces
Instructions
- 1. Boil salted water and cook the pasta until slightly past al dente.
- 2. In a separate bowl, whisk together the olive oil, vinegar, garlic, oregano, parsley, and salt to make the dressing.
- 3. Toss the cooked pasta with the dressing in a large bowl.
- 4. Add the tempeh bacon, cherry tomatoes, sun-dried tomatoes, cucumber, and onion to the pasta and toss again.
- 5. Gently mix in the avocado and arugula.
- 6. Season to taste and serve.
Nutrition Facts (estimated)
Servings
4 to 6
Calories
300
Total fat
20g
Total carbohydrates
30g
Total protein
10g
Sodium
500mg
Cholesterol
0mg
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