Pantry Pasta Salad with Lemony Vinaigrette

First, cook your favorite pasta shape according to package directions until al dente. Once cooked, drain the pasta and allow it to cool down completely. While the pasta cools, prepare the vinaigrette by whisking together the extra virgin olive oil, fresh lemon juice, red wine vinegar, crushed garlic cloves, dijon mustard, sea salt, oregano, fresh black pepper, and sumac. Once the pasta is cool, combine it in a large bowl with the fresh pesto, canned tuna or salmon, hummus, canned or frozen peas or edamame, chopped green onions, and the prepared vinaigrette. Mix everything together thoroughly until well combined. Enjoy immediately or chill for later.