Bring a pot of water to a boil. Add a generous pinch of salt to the boiling water. Add pasta and cook according to package directions until al dente, then drain water and place the pasta in a large mixing bowl. Stir the artichoke hearts, sun-dried tomatoes, and olives into the warm pasta mixture, stirring well to combine. (Stir in any optional add-ins at this time, if desired.)

Pour the olive oil and vinegar into the pasta mixture, and sprinkle with salt. Taste and add additional salt or vinegar, if desired. Serve warm or at room temperature.