In a large pot, bring water to a rolling boil and generously season it with salt. Add the short pasta and cook for 8 to 10 minutes, or until al dente, stirring occasionally. Once done, drain the pasta and rinse it under cold water to halt the cooking process and cool it down.

While the pasta is cooking, wash and chop the cherry tomatoes, cucumber, red onion, and bell pepper. Place all the chopped vegetables in a large mixing bowl, adding the black olives.

Once the pasta has cooled completely, add it to the bowl with the chopped vegetables. Gently toss all the ingredients together.

In a separate small bowl, whisk together the Italian dressing, garlic powder, salt, and freshly cracked pepper until combined.

Pour the prepared dressing over the pasta and vegetable mixture. Toss everything together until the pasta and veggies are evenly coated.

Cover the bowl with plastic wrap or a lid and refrigerate the salad for at least 30 minutes.

After chilling, give the Crack Pasta Salad a gentle toss again to redistribute the dressing. Serve it chilled.