Begin by boiling the fusilli pasta in salted water until it reaches a perfect al dente texture. Drain the pasta and rinse it under cold water to halt the cooking process.

In a spacious bowl, mix the cooled pasta with the quartered grape tomatoes, bocconcini, chopped parsley, and diced shallots.

In a separate small bowl, blend the red wine vinegar, extra virgin olive oil, onion powder, salt, and black pepper until well combined.

Drizzle the dressing over the pasta mixture and gently fold everything together until the ingredients are well coated.

Let the salad sit in the refrigerator for a minimum of 30 minutes to enhance the flavors before serving.