Cook the fusilli pasta according to package instructions until al dente. Drain and rinse under cold water to cool.

In a large mixing bowl, combine the cooked pasta, cherry tomatoes, cucumber, red onion, and basil.

In a separate bowl, whisk together the balsamic vinegar, olive oil, minced garlic, salt, and black pepper until well combined.

Pour the dressing over the pasta salad and toss gently to combine. Adjust seasoning if necessary. Serve chilled or at room temperature.