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Ingredients
  • subheading: 1X 2X 3X:
  • ½ cup farfalle pasta
  • ¾ cup arugula pre-washed
  • ¾ cup cannellini beans canned, drained and well rinsed
  • ¼ red bell pepper diced
  • 1 green onion diced
  • 2 tbsp black olives sliced
  • 2 tbsp sun-dried tomatoes in oil
  • 2 tbsp fresh basil, mint and parsley chopped
  • ¼ cup vegan feta optional
  • subheading: Basic Vinaigrette:
  • 2 tbsp olive oil
  • 1 tbsp red wine vinegar
  • 1 tsp maple syrup
  • 1 tsp Dijon mustard
  • ½ garlic clove finely minced
  • ⅛ tsp sea salt
  • ⅛ tsp ground black pepper
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