Pasta Salad with tuna, asparagus, sundried tomatoes, artichoke hearts, and capers

Ingredients are all from Trader Joe's:
One bag of farfalle pasta
Julienned sundried tomatoes (1 jar)
Capers
Marinated artichoke hearts (1 jar)
Albacore Tuna in water (2 cans)
Shallot
Lemon
Olive Oil
Fresh Parsley
Kosher Salt & Pepper


Cook pasta to desired degree of tenderness. Preheat oven to 400. Trim ends off of asparagus. Cut asparagus into thirds or quarters. Mince shallot and coat asparagus with shallot and olive oil. Roast asparagus in oven - they hold up better in the salad if they are al dente (same for the pasta). When pasta and asparagus are done place in large bowl. Add in a jar of sundried tomatoes including the oil they are packed in, the artichoke hearts (drain first), the tuna, as many spoonfuls of capers as you want, and minced fresh parsley. Add another shot or two of olive oil, season with salt and pepper, squeeze lemon over top and mix it all together. Let it chill in the fridge and it will be delicious when all the flavors combine!