Bring a large pot of salted water to a rolling boil over high heat. Add 1 pound of fusilli or rotini and cook for 10–12 minutes, or until slightly beyond al dente.

In a large mixing bowl, combine 2 cups of halved cherry tomatoes, 1½ cups of mini mozzarella cheese balls, 1 diced red bell pepper, and ½ diced English cucumber.

Once the pasta has cooled, add it to the bowl with the prepared vegetables. Sprinkle in ½ cup of chopped fresh parsley and gently toss everything together.

In a separate bowl, whisk together your homemade Italian dressing using extra-virgin olive oil, white wine vinegar, lemon juice, honey, garlic, and Dijon mustard.

Pour the dressing over the salad mixture and sprinkle in 1½ teaspoons of sea salt and freshly ground black pepper to taste. Toss gently.

Fold in 1 cup of fresh basil leaves. Adjust seasonings before serving, if needed. Garnish with basil leaves.

Transfer the Italian Pasta Salad to a serving dish and serve immediately or refrigerate until ready to enjoy.