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

Dice the cucumber, slice the cherry tomatoes in half, chop the red onion, and finely chop the bell pepper. Collect all vegetables in a large bowl.

Add the cooled pasta to the bowl with the prepared vegetables. Toss gently to combine.

In a separate bowl, whisk the Italian dressing, garlic powder, and a pinch of salt and pepper until blended.

Pour the dressing over the pasta and vegetable mixture. Toss gently until everything is well-coated.

Cover with plastic wrap and chill in the refrigerator for at least 30 minutes to allow the flavors to meld.