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.
Meanwhile, in a large bowl, toss together 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.