Heat a large skillet over medium-high heat. Add the cherry tomatoes and a drizzle of olive oil. Cook until the tomatoes blister and begin to burst, about 5 to 7 minutes. Remove from heat and set aside.

Bring a large pot of salted water to a boil. Add the fusilli pasta and cook until al dente according to package instructions. Drain and rinse under cold water to cool.

In a small bowl, whisk together the olive oil, balsamic vinegar, Dijon mustard, salt, and pepper.

In a large mixing bowl, combine the cooked pasta, blistered tomatoes, and vinaigrette. Toss to coat evenly.

Add the chopped basil and grated Parmesan cheese to the pasta mixture. Gently toss to combine.

Taste and adjust seasoning with additional salt and pepper if needed.

Refrigerate the pasta salad for at least 15 minutes before serving to allow the flavors to meld.

Serve the pasta salad chilled or at room temperature. It pairs well with grilled meats or can be enjoyed on its own.

Transfer any leftovers to an airtight container and refrigerate for up to three days. Add a splash of olive oil before serving to refresh the flavors.