Start by bringing a large pot of salted water to a rolling boil over high heat. Add 8 ounces of short pasta and cook according to package instructions until al dente, about 8–10 minutes. Once cooked, drain the pasta in a colander and rinse it under cold water to stop the cooking process.

While the pasta is cooling, grab a large mixing bowl. Chop 1 cup of cherry tomatoes, 1 cup of cucumber, and 1 cup of bell pepper into bite-sized pieces, and finely dice 1/2 cup of red onion. Toss these vibrant veggies together in the bowl.

Once the pasta has cooled completely, add it to the bowl with your mixed vegetables. Gently stir everything together to ensure even distribution.

In a separate small bowl, whisk together 1/2 cup of Italian dressing and 1 teaspoon of garlic powder. Season with salt and pepper to taste.

Carefully pour the prepared dressing over the pasta and vegetable mixture. Using a large spoon, gently toss everything together until evenly coated.

Cover the bowl tightly with plastic wrap or a lid and refrigerate the salad for at least 30 minutes.