Summer Pasta Salad

Cook the pasta according to the package instructions, drain and put in a bowl.

• 3.2 oz Farfalle, whole grain

Finely chop the onion and set aside. Mix vinegar, olive oil, cream cheese, oregano and agave syrup until well combined.

• ½ Onion, red (~ 1.5 oz)
• 1 ⁠½ Tbsp Balsamic vinegar
• 1 Tbsp Olive oil
• 2 tsp Agave syrup
• 1 tsp Oregano leaves, dried
• 1 ⁠½ Tbsp Vegan cream cheese

Dice the pickle and cucumber, and half the tomatoes and add into a bowl alongside the pasta.

• 4.4 oz Cherry tomatoes
• 10 leaves of Basil, fresh (~ 0.1 oz)
• 1 Pickle (~ 1.9 oz)
• ¼ Cucumber (~ 3.9 oz)

Heat the oil in a non-stick frying pan. Add diced veggie bacon and onions and fry until the onions turn translucent.

• 1.8 oz bacon substitute, cubed
• 1 tsp Olive oil

Season the dressing with salt and pepper add into the bowl, mix well, top with basil and serve.

• Salt
• Black pepper
• 6 leaves of Basil, fresh (~ 0.1 oz)

Enjoy your meal!