Begin by bringing a large pot of salted water to a rolling boil over high heat. Add 8 ounces of short pasta and cook for 8 to 10 minutes until al dente. Drain and rinse under cold water.

In a mixing bowl, combine the cooled pasta with 1 cup of halved cherry tomatoes, 1 cup of diced cucumber, 1/2 cup of diced red onion, 1 cup of diced bell pepper, and 1/2 cup of sliced black olives. Toss gently.

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

Pour the dressing over the pasta mixture in the large bowl and toss gently to coat all ingredients.

Cover the bowl with plastic wrap or a lid and refrigerate for at least 30 minutes to allow flavors to meld.