Bring a large pot of salted water to a rolling boil over high heat. Add 8 oz of short pasta and cook according to package instructions until al dente, about 8–10 minutes. Drain and rinse under cold water.

While the pasta is cooling, wash and chop your vegetables: dice 1 cup of cherry tomatoes, peel and chop 1 cup of cucumber, finely slice ½ cup of red onion, and chop 1 cup of bell pepper. Place all veggies in a large mixing bowl.

Once the pasta has cooled, add it to the bowl with the chopped vegetables. Gently toss the mixture until evenly distributed.

In a small bowl, whisk together ½ cup of Italian dressing, 1 tsp of garlic powder, and salt and pepper to taste. Ensure all ingredients are well combined.

Pour the dressing over the pasta and vegetable mixture. Toss gently to coat every piece with the dressing.

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

Once chilled, give the salad a final toss, adjust seasoning if needed, and serve cold as a delightful side dish.