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

Chop cucumber, halved cherry tomatoes, and diced red onion. Finely chop bell pepper. Place all vegetables in a mixing bowl.

Once pasta is cooled, fold it into the bowl with chopped vegetables, and add sliced black olives.

In a small bowl, whisk together Italian dressing, garlic powder, salt, and black pepper until well combined.

Pour the dressing over the pasta and vegetable mixture. Toss gently to combine until coated.

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