Begin by boiling the fusilli pasta in salted water until it reaches a tender yet firm texture. Once cooked, drain the pasta and rinse it under cold water to stop the cooking process.

In a spacious bowl, mix the cooled pasta with grape tomatoes, zucchini, red bell pepper, green onion, kalamata olives, and crumbled feta cheese.

Drizzle the balsamic vinaigrette over the mixture and gently fold everything together until well combined.

Adjust the seasoning with salt and black pepper according to your preference.

Allow the salad to sit in the refrigerator for at least 30 minutes before serving, which will enhance the flavors. Enjoy it chilled or at room temperature.