In a pot of boiling salted water, cook the fusilli pasta until it reaches a firm texture, then drain and cool it under cold running water.

In a spacious mixing bowl, combine the cooled pasta with grape tomatoes, bell pepper, green onion, black olives, goat cheese, and fresh basil.

In a separate bowl, blend the extra virgin olive oil, balsamic vinegar, dried basil, onion powder, salt, and pepper until well mixed.

Drizzle the dressing over the pasta mixture and gently fold everything together to ensure even coating.

Let the salad sit in the refrigerator for at least half an hour to enhance the flavors. Serve chilled or at room temperature for a refreshing dish.