Cook the pasta according to the package directions until al dente. Drain and set aside.
In a large skillet, heat the olive oil over medium heat. Add the garlic and shallot and red pepper flakes and sauté until fragrant. Add the sun dried tomatoes and saute for 30 seconds.
Add the pasta and 1⁄2 cup of basil vinaigrette and toss to combine. Add more basil vinaigrette as needed. Season with salt and pepper and lemon juice. Add mozzarella balls and artichoke hearts and toss to combine.
For the Basil Vinaigrette:
Combine all the ingredients for the basil vinaigrette in a high powered blender and blend for 60 seconds until very smooth. Taste and adjust salt and pepper as needed.
Notes
I love a pasta salad like this one. Without mayo it is easy to make ahead and will sit out at your next BBQ very nicely.