Cook the pasta in boiling, salted water until just al dente, then drain and rinse with cold water to stop the cooking process and cool the noodles.
While the pasta cools, toast the pine nuts in a dry skillet over low heat, stirring frequently until golden and fragrant, about 3-4 minutes. Remove from heat and set aside.
Chop the cucumbers or bell peppers into small, crunchy pieces and halve the cherry tomatoes, preparing all vegetables for mixing.
In a large mixing bowl, combine the cooled pasta, chopped vegetables, and toasted pine nuts.
Add the basil pesto and lemon juice to the bowl, tossing gently to coat all the ingredients evenly. The pasta should be well-coated with vibrant green pesto and brightened with lemon.
Season the salad with salt and pepper, tasting and adjusting as needed. Toss again to distribute the seasoning evenly.
Serve the pasta salad immediately or refrigerate for up to 24 hours. The flavors will meld and intensify, making it even more delicious when enjoyed chilled or at room temperature.