Prepare the tomatoes by sautéing cumin seeds in olive oil over medium heat, adding halved cherry tomatoes and salt. Cook until soft for about 5-8 minutes.

Make the dressing by combining grated garlic, lemon zest and juice, cooled tomato mixture, red wine vinegar, and olive oil in a jar. Whisk and chill.

Cook pasta in salted water until al dente (8-10 minutes), drain, and drizzle with olive oil to prevent sticking.

Marinate sliced red onion with lemon juice and zest, and a pinch of salt for 5 minutes to mellow the flavor.

Assemble salad by mixing cooked pasta, vinaigrette, fresh basil, and marinated onions. Add vegan parmesan if desired and serve.