Cook the pasta in a large pot of salted boiling water for about 8-10 minutes until al dente. Drain and rinse with cold water.

Chop the cherry tomatoes, cucumber, bell peppers, and red onion, soaking the onion in cold water if preferred.

In a large bowl, combine the cooled pasta with the chopped vegetables and toss gently.

Drizzle with olive oil and lemon juice, sprinkle with salt and pepper, and mix in fresh herbs.

Serve immediately or chill for an hour to meld flavors.