Fresh & Colorful Pasta Salad

To make the Lemony Vinaigrette: combine 3-4 Tbsp extra virgin olive oil, 2 Tbsp fresh lemon juice, 2 Tbsp red wine vinegar, 2 crushed garlic cloves, 1 teaspoon of dijon mustard, sea salt and pepper to taste, and 1/2 tsp oregano. 

Assemble the pasta salad by tossing all pasta salad ingredients (cooked pasta, diced tomatoes, arugula or spinach, crumbled feta, thinly-sliced red onions, capers, tuna, sumac, chili oil, and Tabasco) together in a bowl. Add the prepared vinaigrette 30 minutes before serving. The pasta salad is best served chilled and can be stored in an airtight container in the fridge for up to 3 days. Enjoy every bite!