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


  1. Note: Make sure pasta has chilled before creating this salad.
  2. In a large bowl, combine the pasta with the eggs, veggies, bacon and avocado.
  3. Add in Pompeian Robust Extra Virgin Olive Oil, red wine vinegar, and salt. Stir to coat.
  4. If possible, let sit in the refrigerator for at least 15 minutes for the flavors to come together. Serve and enjoy!