Cook pasta in salted boiling water until al dente, drain, and rinse with cold water
Chop cucumber, bell pepper, and sun-dried tomatoes; finely dice shallots and garlic
Heat safflower oil in a pan, sauté garlic and shallots until fragrant (2-3 mins)
Stir in balsamic vinegar, oregano, and salt; simmer for 1 minute
Combine cooled pasta, veggies, and dressing in a bowl
Chill for 30 minutes before serving
Add crushed red pepper flakes or halal chickpeas for variation