Creamy Sun-Dried Tomato and Artichoke Pasta Salad

Cook the pasta according to package directions until al dente. Drain well and rinse with cold water to cool, then set aside.

In a large bowl, whisk together the mayonnaise, Parmesan cheese, milk, red wine vinegar, garlic powder, salt, and black pepper until smooth.

Add the cooled pasta, chopped sun-dried tomatoes, and chopped artichoke hearts to the bowl with the dressing.

Toss gently until all ingredients are well combined and coated with the creamy dressing.

Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld before serving.