Bring a large pot of generously salted water to a boil. Once boiling, add the pasta and cook, stirring occasionally, until the pasta is cooked to al dente according to package directions. Drain & set aside.
Empty the jar of sun-dried tomatoes into the bowl of a food processor. Add the lemon juice, garlic, crushed red pepper (if using) to the food processor. Season with S&P as desired. Place the lid on the food processor & let it run until the mixture is smooth & creamy, about 1-2 minutes. Once it’s reached your desired consistency, transfer the sun dried tomato dressing to a large mixing bowl. Add the cooked & drained pasta to the bowl & toss to combine well. Set aside.
Meanwhile, as the pasta soaks up the sun dried tomato dressing, prep the remaining ingredients: slice the cherry tomatoes, cube or crumble the feta cheese, & drain, rinse, & roughly chop the artichoke hearts & kalamata olives.
Add the prepared cherry tomatoes, feta cheese, artichoke hearts, & kalamata olives to the large bowl with the sun-dried tomato pasta. Toss to combine. Taste & adjust seasonings as desired. Serve immediately at room temperature or chill to serve cold. Enjoy!