1 14 oz. can artichoke hearts in water, drained and quartered
1½ cups cherry tomatoes, halved crosswise
½ cup pitted Kalamata olives, torn into ½" pieces
½ cup sun-dried tomatoes in oil, removed from oil and chopped
1 stalk celery, finely diced
½ small red onion, finely diced
¼ cup chopped fresh dill
2 tablespoons chopped fresh parsley
2 tablespoons capers, rinsed and drained
½ cup Feta cheese crumbles
kosher salt and freshly ground black pepper, to taste
Instructions
Make the dressing:
Combine the dressing ingredients in a small jar with a lid and shake vigorously until emulsified.
Make the salad:
Cook pasta according to package directions until al dente. Rinse with cold water, drain well and transfer to a large bowl. Add 2 tablespoons dressing and toss to combine.
Add next 11 ingredients (tuna through Feta cheese) and about two-thirds of the remaining dressing and toss to combine. Add additional dressing, salt and pepper to taste. Serve at room temperature or slightly chilled.
Recipe by Two of a Kind at http://www.twoofakindcooks.com/no-mayo-tuna-pasta-salad/