Bring a large pot of salted water to a rolling boil. Add pasta and cook for about 8-10 minutes, until al dente. Drain and rinse under cold water.

While the pasta cools, prepare the fresh vegetables: halve the cherry tomatoes, dice the cucumber, slice the bell peppers, and chop the red onion.

In a large bowl, add the cooled pasta and all prepared vegetables. Toss gently to combine.

Drizzle olive oil and lemon juice over the mixture. Season with salt and pepper, then add chopped fresh herbs. Toss until well-coated.

Serve immediately or let chill in the fridge for at least 30 minutes before serving.