GREEK PASTA SALAD

1. **Prepare the Lemony Vinaigrette:** Dice 2-3 shallots as finely as possible and place them into the bottom of a dressing jar.
2. Add 3-4 tablespoons of extra virgin olive oil, 2 tablespoons of fresh lemon juice, 2 tablespoons of red wine vinegar, 2 crushed garlic cloves, 1 teaspoon of Dijon mustard, sea salt, fresh black pepper, and approximately 1/2 teaspoon each of oregano and sumac to taste.
3. Secure the lid on the jar and shake vigorously, or whisk all ingredients together, until well combined. Store the dressing in the fridge for 3-5 days.
4. **Assemble the Greek Pasta Salad:** Cook your preferred pasta according to package instructions. Drain and let cool slightly.
5. While the pasta cooks/cools, chop bell peppers, cucumbers, and tomatoes. Combine these with black kalamata olives and crumbled feta cheese in a large bowl.
6. Add the cooled pasta to the bowl with the vegetables and feta.
7. Just before serving, pour the prepared Lemony Vinaigrette over the pasta salad and toss to coat evenly.
8. Optional additions include artichokes, eggplant, basil, and sun-dried tomatoes.