Bring a large pot of salted water to a rolling boil. Add the small shell pasta and cook according to package instructions, about 8–10 minutes, until al dente.

Carefully drain pasta in a colander and rinse under cold running water for at least 1 minute.

Transfer cooled pasta to a large mixing bowl. Drizzle in olive oil and gently toss.

Add cucumber, red and yellow bell peppers, pomegranate seeds, and parsley. Gently fold together.

In a separate bowl, whisk together remaining olive oil, lemon juice, and salt. Add black pepper to taste.

Pour dressing over salad mixture, tossing gently to coat. Cover and refrigerate for at least 30 minutes.