Prepare pasta according to package instructions, with heavily salted cooking water.
While the pasta is cooking, add olive oil, garlic and red chili flakes to a large bowl. Let sit for at least 5 minutes. Then add the peas, artichoke hearts*, onion, bell pepper and oregano. Mix to combine.
When the pasta is cooked through, drain the water and add the pasta to the bowl with the vegetables. Toss to combine. Add salt and pepper and additional red chili flakes to taste.
Cover the bowl and refrigerate for at least 30 minutes to allow all of the flavors to meld. Enjoy cold or reheat in a nonstick skillet lightly coated with olive oil.