Cook the pasta according to the package instructions, typically around 8-10 minutes, until it's al dente. Drain and rinse under cold water.

In a large mixing bowl, combine the cooled pasta with halved cherry tomatoes, diced cucumber, chopped red onion, bell pepper pieces, and sliced black olives.

In a separate bowl, whisk together the Italian dressing, garlic powder, and a pinch of salt and pepper.

Pour the dressing over the pasta and vegetable mixture and gently toss to coat all ingredients evenly.

Cover the salad and refrigerate it for at least 30 minutes to chill before serving.