Begin by boiling the fusilli pasta in salted water according to the package directions until it reaches a firm yet tender texture. Drain the pasta and rinse it under cold water to stop the cooking process.

In a large bowl, mix together the cooled fusilli, grape tomatoes, diced bell pepper, red onion, and kalamata olives.

Drizzle the balsamic vinaigrette over the mixture and sprinkle with dried basil, salt, and pepper. Gently fold the ingredients together until everything is well coated.

Transfer the pasta salad to an airtight container and let it chill in the refrigerator for at least 30 minutes, allowing the flavors to develop.

Just before serving, give the salad a gentle toss and taste to see if any additional seasoning is needed.