In a large pot, bring salted water to a rolling boil over high heat. Add 8 ounces of pasta and cook until al dente, about 8-10 minutes. Drain and rinse under cold water. Set aside.

Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add 1 pound of shrimp, seasoning with salt and pepper. Cook for 2-3 minutes on each side until pink and opaque. Remove and cool slightly.

In a large mixing bowl, combine the cooled pasta, cooked shrimp, 1 cup of halved cherry tomatoes, 1 cup of diced bell peppers, ½ cup of finely chopped red onion, and ¼ cup of chopped fresh basil. Toss gently.

Drizzle 1 cup of pesto sauce and 1 tablespoon of lemon juice over the salad mixture. Toss until well coated.

Taste the salad and adjust seasoning. Cover and refrigerate for at least 30 minutes to enhance flavors.