Begin by boiling the fusilli pasta in salted water until it reaches a firm yet tender texture.

Once cooked, drain the pasta and run it under cold water to stop the cooking process.

In a large bowl, mix together the cooled pasta, grape tomatoes, chopped bell pepper, artichoke hearts, kalamata olives, crumbled feta, green onion, and parsley.

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

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

Let the salad sit in the refrigerator for at least 30 minutes to enhance the flavors before serving. It can be enjoyed cold or at room temperature.