In a large pot of boiling salted water, cook pasta until al dente, about 12 minutes. Drain in a colander, rinse with cold water and then drain thoroughly.
In a large bowl, gently toss together tuna, tomatoes, onion, artichokes, olives, capers and parsley. Stir in drained pasta, oil, vinegar, salt and pepper. Mix ingredients together thoroughly. Serve pasta salad at room temperature.