Begin by bringing a large pot of salted water to a rolling boil over high heat. Add your pasta and cook according to package instructions until al dente, usually about 8–10 minutes. Drain and rinse under cool water.

In a large mixing bowl, combine the cooled pasta with cherry tomatoes, diced cucumber, red onion, bell pepper, and sliced black olives.

In a smaller bowl, whisk together the Italian dressing, garlic powder, salt, and pepper until fully combined. Add lemon juice for extra brightness if desired.

Pour the prepared dressing over the pasta and vegetable mixture. Gently toss until well-coated.

Cover the salad with plastic wrap or a lid and refrigerate for at least 30 minutes to let flavors meld.

When ready to serve, give the salad a gentle stir and serve in bowls.