1. Cook the fusilli in plenty of boiling salted water for 1 minute longer than the packet says, as it firms up when cold.
2. Drain, rinse quickly with cold water to stop the cooking, drain well and toss with 2 tablespoons of olive oil so it doesn't stick together.
3. Quarter the cherry tomatoes, dice the mozzarella (or halve mini mozzarella balls) and halve the olives.
4. In a large bowl, mix the pasta with the tomatoes, mozzarella, olives, rocket and torn basil.
5. Drizzle with the remaining olive oil, season with salt and pepper and toss well.
6. Chill for at least 30 minutes, taking it out 10 minutes before serving so it isn't ice-cold.
Tip: The pasta soaks up the dressing as it stands, so taste before serving and add a little more oil if needed; ideal for the beach or a picnic.
Your plan stays in this browser for up to 24 hours. Register or sign in to review and save it to your calendar, keep your recipes and use your shopping list later.
These cookies are essential for the website to function properly. The website cannot work without them and they cannot be disabled.
With your consent, we collect usage and device data through Google Analytics to improve the site. The data may also include online identifiers. You can withdraw your consent here at any time.