Bring a large pot of salted water to a rolling boil, then cook the pasta according to package instructions until al dente, around 8-10 minutes. Drain and rinse under cold water.

Transfer the cooled pasta to a mixing bowl and toss with 1 tablespoon of olive oil to prevent clumping.

Dice the cucumber and bell peppers, then add them along with pomegranate seeds to the pasta.

Whisk together the remaining olive oil, lemon juice, salt, and black pepper in a separate bowl.

Pour the dressing over the pasta and vegetable mixture and toss gently until coated.

Taste and adjust seasoning if necessary, then cover and refrigerate for at least 30 minutes.