Boil 1.5 liters of water. Cook the pasta in salty boiling water 2 minutes less than the cooking time shown on the package. Alternatively, you can cook the pasta "al dente". Drain and rinse with cold water after cooking.
While the water bubbles, prepare the rest of the ingredients. Slice the cucumbers and radishes, cut the cherry tomatoes and dried tomatoes and artichokes in cubes or as you wish.
Besides, combine in an additional bowl extra virgin olive oil, lemon juice and lemon zest, oregano and chopped basil. Mix well with a whip.
Rinse the pasta with cold water and let the water drain well. Put the pasta in a bowl and combine all vegetables. Season it with olive oil dressing and stir well. I recommend mixing it with clean hands, which is more gently and at the same time massaging the ingredients to better incorporate flavors.
Cover and let cool in the refrigerator for at least half an hour, ideally all night.