Cook the pasta by bringing a large pot of salted water to a boil, adding the pasta, and cooking according to package instructions until al dente, about 8-10 minutes. Drain and rinse under cold water to stop cooking.

Prepare the vegetables by washing and chopping the bell peppers, cucumbers, and cherry tomatoes. Place them in a large mixing bowl.

Make the citrus vinaigrette by whisking together olive oil, lemon juice, salt, and pepper in a small bowl until combined.

Combine the cooled pasta with the chopped vegetables and pour the vinaigrette over. Toss to coat evenly.

Garnish with fresh herbs before serving immediately or refrigerate for at least 30 minutes to enhance flavors.