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Cook the spiral pasta according to the package directions until it’s al dente. Do not overcook it, as the pasta will continue to absorb the dressing later. Drain and rinse the pasta in cold water to stop the cooking process and cool it down for the salad.
While the pasta cooks, chop the zucchini, sweet red pepper and red onion. Halve the cherry tomatoes and slice the green onions. Place all the vegetables into a large bowl. Once the pasta is cooked and cooled, add it to the bowl with the vegetables. Drain the can of olives and toss them in as well.
In a small bowl, whisk together the balsamic vinegar, olive oil, minced basil, garlic, salt and pepper. Pour the dressing over the pasta and vegetable mixture. Toss everything until the pasta and veggies are evenly coated. Cover the salad and refrigerate for at least two hours before serving to let the flavors develop.