Zesty Garlic Pasta Primavera

3/4 lb. rigatoni, or other pasta

1/2 cup zesty garlic dressing

1 green bell pepper, seeded and cut into 1/2 inch pieces

1/2 cup black olives, sliced

1/2 cup marinated artichokes, drained and chopped

1/4 cup lemon juice

Cook pasta in boiling salted water 8 minutes until al dente. Drain pasta, rinse to cool, drain thoroughly.

Combine remaining ingredients in bowl. Add pasta.

Toss and chill before serving.