Bring a large pot of salted water to a rolling boil over high heat. Add 8 ounces of short pasta and cook for 8-10 minutes until al dente. Drain the pasta and rinse under cold water.

In a large mixing bowl, combine cherry tomatoes, cucumber, bell pepper, red onion, and black olives. Add the cooled pasta and gently toss everything together.

In a separate bowl, whisk together Italian dressing and garlic powder until well blended.

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

Cover with plastic wrap and refrigerate for at least 30 minutes to let flavors meld.