Bring a large pot of water to a rolling boil, add kosher salt, and cook 8 ounces of cavatappi pasta according to package instructions until al dente. Drain and cool slightly.

In a food processor, blend sun-dried tomatoes with their oil, lemon juice, minced garlic, and crushed red pepper flakes until smooth and creamy.

In a large mixing bowl, combine the warm pasta and drizzle the sun-dried tomato dressing over it. Toss gently and let sit for 5 minutes.

Add halved cherry tomatoes, crumbled feta cheese, artichoke hearts, and optional kalamata olives to the pasta. Season with salt and black pepper, gently folding to combine.

Serve immediately or chill in the refrigerator for about 30 minutes for optimal flavor.