Fill a large pot with water, add a pinch of salt, and bring to a boil. Cook the pasta for 8-10 minutes until al dente. Drain and rinse under cold water.

Set the pasta aside to cool. Chop the cherry tomatoes, cucumber, red onion, bell pepper, and black olives into bite-sized pieces.

Add the chopped veggies to the cooled pasta and toss gently to combine.

Whisk together Italian dressing, garlic powder, salt, and pepper in a small bowl. Adjust seasoning to taste.

Pour the dressing over the pasta and veggies and toss until evenly coated.

Cover and refrigerate for at least 30 minutes to let the flavors meld.