Bring a large pot of salted water to a boil. Add the bowtie pasta and cook according to package instructions until al dente. Drain and rinse under cold water to stop the cooking process. Set aside.

While the pasta is cooking, chop the cherry tomatoes, cucumber, red bell pepper, and red onion. Slice the black olives and finely chop the fresh basil leaves.

In a small bowl, whisk together the extra virgin olive oil, fresh lemon juice, garlic powder, salt, and pepper. Adjust seasoning to taste.

In a large mixing bowl, combine the cooked and cooled pasta, chopped vegetables, and olives. Pour the dressing over the mixture and toss gently until well-coated.

Gently fold in the chopped basil leaves to infuse the dish with a burst of fresh flavor.

For the best flavor, cover and refrigerate the salad for at least 30 minutes before serving to allow the flavors to meld together.

Serve chilled or at room temperature as a delightful side dish or a light main course.