Begin by bringing a large pot of salted water to a rolling boil over high heat. Add 8 oz of short pasta, and cook according to package instructions until al dente, typically 8-10 minutes. Drain well 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, ½ cup of finely chopped red onion, 1 cup of diced bell pepper, and ½ cup of sliced black olives. Toss gently.

In a small bowl, whisk together ½ cup of Italian dressing and 1 tsp of garlic powder until well blended.

Pour the dressing over the pasta and vegetable mixture, and gently toss until evenly coated.

Cover the bowl with plastic wrap or transfer to an airtight container and refrigerate for at least 30 minutes.