8 servings
Cook the farfalle following the instructions on the package.
When straining, pour cold water so that it will not stick.
Dice the avocado, tomato, and cucumber. Set aside in a big bowl.
Finely chop the lettuce and chives.
Add the farfalle with dehydrated blueberries and peanuts.
Dress with olive oil, lemon, and salt to taste. Mix well and serve.
