Not So Pasta-y Salad

Inspired by Rivka Friedman's 'Not So Potato-y Salad' (which I did try last week and less-than-three'd), I concocted this side dish so that we can all enjoy a little pasta for the upcoming holiday weekend without any heavy dressings, bad aftertastes, or guilt.  A little goes a long way, which means that a whole package of Barilotti served five adults for dinner (as a side) and then there were leftovers for two days for both lunch and dinner.

1 package Barilotti pasta (or some other fanciful cut)
Wegman's basting oil or olive oil to taste
two yellow bell peppers, sliced thin, then halved
fresh cilantro, roughly chopped
fresh basil, also roughly chopped

{If you have time, make your own pesto sauce without the cheese, and add this instead of the oil and basil separately.}

Toss.  Chill.  Serve cold.

For best results, do drain the pasta carefully--it's more delicate than it looks; also, use whatever produce you're getting at your market or CSA right now.  Peas and asparagus are in season and would be delicious (and colorful) in this salad.