Cook the pasta according to the package directions in salted water until it is al dente, then drain and rinse it in cold water.
Meanwhile, in a large serving bowl, combine the tomatoes, onions, artichokes, mozzarella, and fresh basil.
In a large measuring cup, whisk together the oil, vinegar, garlic, salt, pepper, and dried basil. Add the pasta to the serving bowl, pour the dressing over everything and toss to coat.
Refrigerate it for at least 1 and up to 24 hours before serving.