Bring a large pot of salted water to a boil and cook the pasta until al dente, about 8-10 minutes. Drain and rinse with cold water to stop the cooking process and cool the pasta. Transfer to a large mixing bowl.
While the pasta cooks, peel and roughly chop the cilantro leaves. Measure out the lime juice, and prepare the diced bell pepper, cherry tomatoes, and cucumbers. Set all aside for mixing.
In a blender or food processor, combine the cilantro, lime juice, olive oil, and a pinch of salt and pepper. Blend until smooth and bright green, with a slightly thickened consistency. Taste and adjust seasoning as needed.
Pour the cilantro lime dressing over the cooked pasta in the mixing bowl. Add the diced bell pepper, cherry tomatoes, and cucumbers. Toss gently until all ingredients are evenly coated and the salad looks colorful and well combined.
Season the salad with additional salt and pepper to taste. Chill in the refrigerator for at least 15 minutes to allow flavors to meld. Serve cold with extra cilantro or lime wedges if desired.
