Assemble: all the ingredients.

Wash, clean and dice veggies. Preheat oven to 500 degree F (260 degree C).

Transfer them to a bowl and add 1/4 cup of olive oil and 1 tablespoon of garlic salt or crushed garlic.

Using a spoon gently toss the veggies.

Veggies should be coated in olive oil.

Grease a baking tray and spread the veggies in a single layer.

Place them in the hot oven and broil them for 25-30 minutes or until crisp. Depending on the oven heat they may become crisp faster.

Keep a close eye on the pinenuts; they will be done in few seconds. Or choose to toss them over the stove in a pan.

In the meanwhile boil pasta according to the package instructions.

Do not overcook the pasta.

Drain the boiled pasta and rinse under cold water to remove starch. Set it aside.

When the veggies are crisp and brown around the edges, take them out of the oven and start assembling the recipe.

Transfer boiled pasta to a bowl.

Add the remaining 1/4 cup of olive oil, toasted pinenuts...

Sliced olives....

Crushed black peppercorns....

Add grilled veggies, red chili flakes and give it a good toss. REMEMBER - before adding salt taste the pasta because salt was already added to the veggies, so add in moderation. Finally stir in artichokes, fresh basil leaves and fold the salad gently.

Some of the artichoke outer leaves will break off during mixing- it's just fine. Give the salad bowl a good toss.

Enjoy it hot or cold.