FUSILLI ALLA CAPRESE A cold pasta salad for 4 13 oz. Fusilli 7 oz. Mozzarella, cut into cubes 2 parboiled, skinned and seeded tomatoes a bunch of basil 6 T of olive oil (extra vergine) salt and pepper to taste Cook the fusilli in salted boiling water. Drain and rinse under cold running water. Turn into a bowl, add cubed mozzarella and chopped tomato. Sprinkle with shredded basil leaves. Stir in olive oil, freshly ground pepper and salt. Mix well and refrigerate until served.