Bob Barker's Summertime Pasta Salad

From Everyday with Rachael Ray magazine. Serves 4 as a main course, more as a side. I used less red onion and garlic than called for.

• Ready In: 30 mins
• Serves: 4

Ingredients

• 1  lb  tri-color  fusilli
• 3  bell peppers, cut into strips (yellow, red and green)
• 6  ounces grape tomatoes, halved (1 cup)
• 1⁄2 cup  pitted kalamata olive, coarsely chopped
• 1 (6 1/2ounce) jar marinated artichokes, drained and chopped
• 1  red onion, sliced
• 2  garlic cloves, finely chopped
• 1⁄2 cup extra virgin olive oil
• 1⁄4 cup red wine vinegar
• 1  cup  packed fresh basil leaf, chopped
• 1  teaspoon lemon juice
•  italian seasoning
•  salt and pepper

Directions

1. In a large pot of boiling, salted water, cook the pasta until al dente. Drain and transfer to a baking sheet to cool to room temperature, about 10 minutes.
2. Meanwhile, in a large bowl, toss together the bell peppers, tomatoes, olives, artichokes, onion, garlic, olive oil and vinegar.
3. Add the pasta, basil and lemon juice and toss again.
4. Season to taste with Italian seasoning, salt and pepper.