1 Tablespoon Pompeian Robust Extra Virgin Olive Oil
2 teaspoons red wine vinegar
1/2 cup cooked pasta
2 hard-boiled eggs, quartered
1/4 avocado, cubed
2 strips bacon, crumbled
1 Tablespoon green onions, diced
1 cup cherry tomatoes, halved
2 cups arugula
1/4 cup red onion, diced
Dash of salt to taste
- Note: Make sure pasta has chilled before creating this salad.
- In a large bowl, combine the pasta with the eggs, veggies, bacon and avocado.
- Add in Pompeian Robust Extra Virgin Olive Oil, red wine vinegar, and salt. Stir to coat.
- If possible, let sit in the refrigerator for at least 15 minutes for the flavors to come together. Serve and enjoy!