Bring a large pot of salted water to a rolling boil over high heat. Add 8 ounces of short pasta and cook for 8-10 minutes until al dente. Drain and cool under cold running water.

In a large mixing bowl, combine the cooled pasta with halved cherry tomatoes, diced cucumber, diced red onion, diced bell pepper, and sliced black olives. Gently toss to combine.

In a small bowl, whisk together Italian dressing, garlic powder, a pinch of salt, and black pepper until smooth.

Pour the dressing over the salad and gently fold it in to ensure all ingredients are coated.

Cover the bowl and chill in the refrigerator for at least 30 minutes.