Bring a large pot of salted water to a rolling boil over high heat. Once boiling, add your short pasta and cook according to package directions until al dente, typically 8-10 minutes. When finished, drain the pasta in a colander, then rinse it under cold water to stop the cooking process.

In a spacious mixing bowl, combine your cooled pasta with the vibrant cherry tomatoes, refreshing cucumber, zesty red onion, colorful bell pepper, and savory black olives. Gently toss the ingredients together using a large spoon.

In a separate small bowl, whisk together the Italian dressing, garlic powder, salt, and pepper until well-blended. Taste and adjust the seasoning if needed.

Pour the prepared dressing over the pasta and vegetable mixture in the larger bowl. Toss everything gently yet thoroughly.

Cover the bowl with plastic wrap or a tight-fitting lid, then refrigerate the salad for at least 30 minutes.