Fresh & Hearty Orecchiette & Tuna Pasta Salad!

1. Cook the pasta slightly al dente. After it cools down, drizzle a pinch of olive oil and toss to prevent it from sticking together.
2. Prepare the Lemony Vinaigrette by combining 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 in a bowl.
3. In a large bowl, combine the cooked and cooled pasta, 1 + 1/2 cups diced tomatoes, 1 + 1/4 cup arugula or spinach, 1 cup crumbled feta or goat cheese, 1/3 cup thinly-sliced red onions, 1/4 cup capers, 1 (100 gram) can of tuna, 1 teaspoon sumac, 1/2 Tbsp chili oil, and 1-2 teaspoons of Tabasco.
4. Optionally, warm or cook the tuna in a pan with a little chili oil and butter until it pops, then add it to the pasta. Alternatively, simply add the tuna cold or at room temperature with the rest of the ingredients.
5. Toss all the pasta salad ingredients together in the bowl.
6. Add the prepared Lemony Vinaigrette 30 minutes before serving.
7. Enjoy every bite! The pasta salad stays well in the fridge, in a container with a lid, for up to 3 days.