Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Drain and toss with a drizzle of olive oil to prevent sticking.

While your pasta is cooking, wash and chop the cherry tomatoes, cucumber, bell peppers, and red onion. If using frozen peas, run them under warm water to thaw.

In a large bowl, combine the cooked pasta with the chopped vegetables and peas. Gently fold them together, ensuring an even distribution of flavors.

In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper. Pour this dressing over the pasta salad and toss until every noodle and veggie is beautifully coated.

Gently fold in the fresh basil. Taste and adjust seasoning if needed.

For best results, let the salad chill in the refrigerator for about 30 minutes before serving to allow the flavors to meld.