Bring a large pot of salted water to a boil. Cook the pasta according to package instructions for 8-10 minutes until al dente, then drain and rinse under cold water.

Chop the cherry tomatoes, cucumber, red onion, and bell pepper into bite-sized pieces. Combine these veggies and black olives in a mixing bowl.

In a separate bowl, whisk together the Italian dressing, garlic powder, and salt and pepper. Optionally, add fresh lemon juice for extra flavor.

Add the cooled pasta to the veggie mixture, pour the dressing on top, and toss gently to combine.

Cover the bowl and chill in the refrigerator for at least 30 minutes before serving to allow flavors to meld.