Bring a large pot of salted water to a boil over high heat. Add pasta and cook for 8–10 minutes until al dente. Drain and cool for 10 minutes.

Chop sun-dried tomatoes into bite-sized pieces and slice olives. Place these in a large mixing bowl.

In a separate bowl, whisk together olive oil and lemon juice until emulsified.

Add cooled pasta to the bowl with sun-dried tomatoes and olives. Toss gently until well combined.

Drizzle dressing over the salad and fold everything together gently.

Transfer salad to an airtight container and chill for at least 30 minutes.

Toss before serving and adjust seasoning if necessary.