Jammy Tomato Lemon Vinaigrette

• 4 tbsp extra virgin olive oil
• 1 tsp cumin seeds
• 1 pint cherry tomatoes, halved
• Kosher salt
• 1/3 cup sun-dried tomatoes jarred in oil, drained
• 1/2 tsp Aleppo pepper or red pepper flakes, or more if you like it spicy
• 1 lemon, juice and zest
• 2 cloves garlic, grated
• 1 tbsp red wine vinegar
• 2 tsp maple syrup (optional)

Pasta Salad

• 8 oz of pasta, I used Mezzi Rigatoni
• Extra virgin olive oil, as needed
• 1/2 medium red onion, thinly sliced
• Zest and juice of half a lemon
• 1/3 cup basil leaves
• 3 ounces of shaved vegan parmesan cheese (optional)
• Fresh cracked black pepper to taste