Greek Pasta Salad with Shallot Lemony Vinaigrette

First, cook pasta according to package directions until al dente. Drain and rinse with cold water to cool, then set aside. While the pasta cooks, prepare the vinaigrette: finely dice 2-3 large shallots and add them to the bottom of a dressing jar. To the jar, add 3-4 Tbsp extra virgin olive oil, 2 Tbsp fresh lemon juice, 2 Tbsp red wine vinegar, 2 crushed garlic cloves, 1 teaspoon Dijon mustard, sea salt, about 1/2 tsp oregano, fresh black pepper, and about 1/2 tsp sumac. Shake or whisk everything together until well combined. In a large bowl, combine the cooled cooked pasta with chopped sweet bell peppers, black kalamata olives, chopped cucumbers, chopped tomatoes, and crumbled sheep's milk feta. Pour the vinaigrette over the pasta salad right before serving and toss thoroughly to combine all ingredients. Store any leftover vinaigrette separately in the fridge for 3-5 days. Optionally, add artichokes, eggplant, basil, or sundried tomatoes. For added protein, consider serving with rotisserie chicken, low-mercury canned tuna, or flank steak strips.