BLT Pasta with Arugula - The Conservation Foundation

Ingredients

• 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
• 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