Boil pasta in salted water until al dente; drain and cool
Combine raspberries, apple cider vinegar, honey, mustard, and 1 tbsp olive oil in blender; process until smooth
Heat remaining oil in skillet over medium heat; toast pecans until fragrant
In large bowl, mix cooled pasta, cucumber, bell pepper, tomatoes, red onion, salt, and pepper
Pour dressing over pasta; toss to coat
Sprinkle toasted pecans on top and gently mix
Chill 30 minutes before serving