Bring a large pot of salted water to a boil. Add farfalle pasta and cook for 8-10 minutes until slightly past al dente. Drain and rinse with cold water.

Cut tempeh into thin strips and steam for about 10 minutes. Marinate in seasonings for 15 minutes, then bake at 400°F for 20 minutes until golden and crispy.

In a bowl, whisk together olive oil, red wine vinegar, minced garlic, oregano, parsley, and sea salt until well combined.

Add cooked pasta to the dressing and toss gently until evenly coated.

Fold in cherry tomatoes, sun-dried tomatoes, cucumber, and red onion. Toss delicately to combine.

Gently fold in avocado and arugula. Season with salt and pepper to taste before serving.

Serve immediately or store in the fridge without avocado for later enjoyment.