Bob Barker's Summertime Pasta Salad

From Every Day with Rachael Ray June/July 2007

1 lb tri-color fusilli pasta
3 bell peppers, cut into strips
6oz grape tomatoes, halved (1 cup)
1/2 C pitted kalamata olives, coarsely chopped
1 6.5oz jar marinated artichokes, drained and chopped
1 red onion, sliced
2 cloves garlic, finely chopped
1/2 C extra-virgin olive oil
1/4 C red wine vinegar
1 C packed fresh basil leaves, chopped
1 tsp lemon juice
Italian seasoning
Salt and pepper

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