Cook pasta according to package directions. Be sure not to overcook or it will become too mushy.
While the pasta is cooking, pulse the carrots in a *food chopper or food processor until roughly chopped. Add the artichoke hearts and pulse until they are chopped.
When the pasta is done, drain in a colander and rinse under cold water. Stir the pasta so that the additional water drains as well. Allow to stand about 1-2 minutes.
Add the pasta to a large mixing bowl. Add the hummus, olive oil and lemon juice and stir to combine.
Add the carrot and artichoke mixture, arugula, olives and tomatoes and stir to combine.
Season with salt and pepper to taste. Enjoy right away or cover and refrigerate until ready to serve.