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Make the dressing: To a medium (2 to 4-cup) heatproof container (jar, measuring cup, etc.), add the mustard and grated garlic clove. To a small saucepan over medium heat, add the olive oil, sundried tomato oil, and bring to a sizzle, about 3 minutes. Turn the heat off. To the warm oil, add the sliced garlic, oregano, chili flakes, a hefty pinch of salt and a few grinds of black pepper. Infuse for 3 to 5 minutes, until fragrant. Slowly stream the oil in the mustard mixture while vigorously whisking to emulsify. Once the spiced oil has been incorporated, slowly stream the vinegar and vigorously whisk until combined. Taste and season with more salt if needed.
Cook the pasta: Bring a large pot of water to a boil. Season with a big pinch of salt. Add the pasta, and cook, according to the package instructions. Drain the pasta through a colander, then drizzle with a little bit of oil to prevent it from sticking. Set aside to cool slightly.
Cook the hot dogs: Heat a large, 12-inch skillet over medium heat. Add the hot dogs, the avocado oil and cook, stirring occasionally until the hot dogs develop crispy edges, about 8 to 10 minutes. Remove the hot dogs from the skillet and add them to a large mixing bowl where you will be making the salad.