Begin by bringing a large pot of salted water to a rolling boil. Add 16 ounces of spiral pasta and cook according to package instructions until al dente, about 8-10 minutes. Once cooked, drain the pasta in a colander and rinse it under cold water to stop the cooking process and cool it down. Set aside to let the pasta fully drain.

While the pasta cools, grab a cutting board and a sharp knife to chop your vegetables. Dice one large zucchini, slice eight ounces of cherry tomatoes in half, and chop one small sweet red pepper and one small red onion. Finally, slice two green onions. Arrange your colorful veggies on a plate, preparing them for the salad assembly.

In a large mixing bowl, combine the cooled spiral pasta, chopped zucchini, sweet red pepper, cherry tomatoes, red onion, and drained sliced olives from a 6.5-ounce can. Use a large spoon to toss the mixture gently until the ingredients are evenly distributed.

For the dressing, take a separate bowl and whisk together 1/3 cup of balsamic vinegar, 1/4 cup of olive oil, three tablespoons of minced fresh basil, and three minced garlic cloves. Add two teaspoons of salt and 1/2 teaspoon of pepper. Whisk until well blended.

Pour the dressing over the pasta and vegetable mixture in the large bowl. Toss everything together gently, ensuring even coating of the dressing.

Cover the bowl and refrigerate for at least 2 hours, or overnight for best flavor melding. When ready to serve, stir and enjoy the fresh flavors!