Steps:
- Cook pasta until just tender but still firm to the bite. Drain; rinse with cold water, drain again. Whisk mayo and next 10 ingredients in small bowl until well blended. Season with salt and pepper. Transfer 3/4 c. dressing to large bowl; mix in celery, artichokes, green onions, sun-dried tomateos and olives. Add pasta to vegetable mixture, then parmesan. Toss to blend. Mix in more dressing by 1/4 cupfuls, if desired. Can be made one day ahead. Cover and chill. Serve cold or at room temp.
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