INGREDIENTS
1/2 cup
vegan mayo
1/4 cup
olive oil
2 tbsps
apple cider vinegar
1 tsp
garlic powder
1 tbsp
cilantro
1 tbsp
parsley
1 serving
salt & pepper
1 tbsp
olive oil
6 ozs
tempeh bacon
12 ozs
short pasta i used cavatappi
12 ozs
cherry tomatoes
1 large
avocado
1/2
onion
2 cups
arugula