Begin by boiling the fusilli pasta in salted water until it reaches a tender yet firm texture. Once cooked, drain the pasta and let it cool under cold running water.

In a large mixing bowl, combine the cooled fusilli, grape tomatoes, bell pepper, scallions, and shredded Parmesan cheese.

In another bowl, blend the Caesar dressing with Greek yogurt, onion powder, black pepper, and sea salt until the mixture is creamy and well combined.

Drizzle the dressing over the pasta and vegetable mix, tossing gently to ensure every ingredient is coated in the zesty sauce.

If desired, fold in the chopped basil leaves and toasted garlic bread pieces for an extra layer of flavor and crunch.

Cover the bowl with plastic wrap and let it chill in the refrigerator for at least 30 minutes, allowing the flavors to develop.

Serve the salad either cold or at room temperature for a refreshing dish.