Spring Pasta Pantry Salad

1. Cook your favorite pasta according to package instructions until al dente. Drain and let it cool slightly.
2. While the pasta cooks, prepare the vinaigrette: In a small bowl, whisk together 3-4 tablespoons of extra virgin olive oil, 2 tablespoons of fresh lemon juice, 2 tablespoons of red wine vinegar, 1-2 crushed garlic cloves, and 1/2 teaspoon of dijon mustard. Season with sea salt, oregano (about 1/4 tsp), fresh black pepper, and sumac (about 1/4 tsp) to taste.
3. In a separate bowl, marinate the canned tuna or salmon (or chickpeas for a vegan option) in the prepared lemony vinaigrette.
4. In a large serving bowl, combine the cooled cooked pasta, marinated tuna/salmon/chickpeas, 2 tablespoons of basil pesto, 2 tablespoons of hummus, 2/3 cup of canned or frozen peas (or edamame beans), and a handful of chopped green onions.
5. Toss all ingredients together until well combined.
6. Add a little extra lemon juice right before serving, if desired. Serve immediately and enjoy!