In a large bowl, combine diced cucumbers, quartered cherry tomatoes, halved olives, and finely diced red onion. Season with salt, pepper, and garlic powder.

Boil spaghetti noodles in salted water for about 7-8 minutes or until al dente. Drain well and let cool for 5 minutes.

In a separate bowl, whisk together red wine vinegar, the Zesty Italian dressing packet, and olive oil until well combined.

Toss the cooled spaghetti gently with the vegetable mixture and pour the dressing over everything. Mix well.

Chill the salad in the refrigerator for at least 4 hours before serving.