Start by bringing a large pot of salted water to a rolling boil over high heat. Once boiling, add 8 oz of short pasta and cook according to package instructions until al dente, usually 8-10 minutes. When done, drain the pasta in a colander and immediately rinse it under cold water to stop the cooking process and cool it off.

In a large 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. Gently mix together until the fresh ingredients are evenly distributed.

In a small bowl, whisk together 1/2 cup of Italian dressing, 1 teaspoon of garlic powder, and a pinch of salt and pepper. Continue whisking until fully blended.

Pour the prepared dressing over the pasta and vegetable mixture. With a large spoon or spatula, gently toss everything together until all ingredients are thoroughly coated with the dressing.

Cover the bowl with plastic wrap or a lid and place the salad in the refrigerator for at least 30 minutes.