Begin by boiling the fusilli pasta in salted water until it reaches a firm yet tender texture. Drain the pasta and rinse it under cold water to halt the cooking process. Place it in a large bowl to cool completely.

In another bowl, mix together the grape tomatoes, zucchini, red bell pepper, green onions, kalamata olives, and fresh basil. Stir until the vegetables are evenly distributed.

In a small bowl, combine the extra virgin olive oil, balsamic vinegar, whole grain mustard, onion powder, and a sprinkle of salt and pepper. Whisk until the dressing is smooth and well blended.

Once the pasta is cool, add it to the bowl with the vegetables. Drizzle the dressing over the top and gently fold everything together until the pasta and veggies are coated in the dressing.

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

Serve chilled, garnished with additional basil if desired, and savor the vibrant flavors!