Pasta Salad

1 (14 ounce) can artichoke hearts, drained and quartered

1/2 cup sun-dried tomatoes, cut into strips (not packed in oil)

1 yellow bell pepper or orange bell pepper, cut into strips (capsicum)

1/2 small red onion, diced

15 kalamata olives, pitted and halved

1/2 jalapeno pepper, minced

1/4 cup fresh parsley or fresh basil, chopped

1 garlic clove, minced

2 ounces feta or goat cheese, crumbled

2 tablespoons parmesan cheese, grated

1/2 teaspoon salt (to taste)

1/4 teaspoon pepper (to taste)

1 (2/3 ounce) package good seasons Italian salad dressing mix

1/4 cup cider vinegar (I like to use a bit more vinegar and reduce water accordingly)

1 teaspoon sesame oil or olive oil

1/2 cup water, plus

3 tablespoons water