Mediterranean Tuna Pasta Salad - Gluten-Free

For the Dressing:
2 In a bowl or mason jar, combine the olive oil, lemon juice, vinegar, garlic, salt, oregano, onion powder and black pepper. Whisk or shake until emulsified. Set aside until ready to use. Can be refrigerated up to five days – let come to room temperature before serving.
For the Pasta Salad:
5 Bring a large pot of water to a boil. Season the water with the kosher salt and add the pasta. Cook the pasta until al dente, usually 2 minutes less than the package instructions. Drain the pasta in a colander and rinse briefly under cold water to stop the cooking process and prevent it from clumping.
6 Transfer the pasta a to a large bowl. Add the cucumbers, tomatoes, green pepper, onion, parsley, olives, red peppers, feta and tuna. Pour the dressing overtop and toss everything until combined. For best results, cover and refrigerate 2 hours to overnight before serving.