Bring a large, salted pot of water to boil. Once the water is boiling rapidly, add the pasta and cook for 8-10 minutes. Start checking at 8 minutes, then keep a close eye after that as you don't want soggy pasta! Once cooked, drain and rinse quickly with cold water and allow to cool.
While the pasta is cooking, chop the olives, peppers, parsley, onion and artichokes.
Place all the dressing ingredients in a blender and pulse until smooth.
Place cooled pasta in a bowl and pour over the dressing (you may not need to use ALL of the dressing, refrigerate any leftover dressing for future use). Toss well.
Then add peppers, capers, olives, artichokes and parsley and toss again.
Enjoy! (Note: can be refrigerated for up to 3 days)
