In a large pot, bring salted water to a boil over high heat. Add your pasta and cook until al dente, about 8–10 minutes. Drain and rinse under cold water.

In a large mixing bowl, combine halved cherry tomatoes, diced cucumber, sliced red onion, chopped bell pepper, and sliced black olives. Toss together.

In a small bowl, whisk together the Italian dressing, garlic powder, and salt and pepper. Adjust seasoning as needed.

Add the cooled pasta to the vegetables, pour the dressing over, and toss everything together until evenly coated.

Cover and refrigerate for at least 30 minutes before serving to allow flavors to meld. Toss again before serving.