Make the salad dressing first to give it time to mature.
In pint jar or bowl, add all ingredients, except olive oil. Then add olive oil and shake, shake, shake or whisk dressing together very well, and let sit at room temperature.
Cook pasta in a large pot of boiling water, according to package directions. Drain and rinse well with cold water. Shake all the excess water off the pasta.
Put pasta in large bowl and dress with half the dressing. Toss gently until pasta is well coated. Add in onions and parley first, toss again, then add the olives and tomatoes and toss all together with a little more dressing.
Chef’s Note: If there is a little dressing left (probably 2 TBSP), save it to freshen the salad the next day.
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