Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente. Drain and let it cool for a few minutes.

In a large mixing bowl, gently combine the cooled pasta with cherry tomatoes, cucumbers, and red onion.

In a separate bowl, whisk together the mayonnaise, sour cream, lemon juice, garlic powder, salt, and pepper.

Pour the dressing over the pasta and veggie mixture. Toss everything together until well combined.

Gently fold in the grated parmesan cheese.

Cover the bowl and chill the salad in the refrigerator for at least 30 minutes before serving.