1Remove peel from lemon, using zester or grater; set aside. Cut white pith from lemon; discard. Cut lemon into 1/4-inch slices; set aside.
2In 10-inch skillet, heat oil over medium-high heat until hot. Cook and stir almonds in oil about 30 seconds or until light brown. With slotted spoon, remove almonds from skillet; set aside.
3In same skillet, cook and stir lemon slices, lemon peel, leeks, capers, salt and pepper about 1 minute or until vegetables are crisp-tender. Remove from heat. Remove lemon slices; discard. Stir in bell peppers and almonds. Cover; refrigerate at least 2 hours until chilled.
4Cook pasta to desired doneness as directed on package. Drain; rinse with cold water to cool. In large serving bowl, gently toss pasta, vegetable mixture and almonds.