Cook the rotini pasta according to package instructions until al dente. Drain and rinse under cold water to cool.
In a large bowl, combine the cooled pasta, cherry tomatoes, mozzarella balls, blueberries, red onion, and basil.
In a small bowl, whisk together the olive oil, red wine vinegar, garlic powder, salt, and black pepper.
Pour the dressing over the pasta salad and toss gently to combine.
Chill the salad in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.
Serve cold or at room temperature.