Steps

1. Cook the Fusilli Giganti in salted, boiling water for 12-15 minutes or until al dente.
2. Once cooked, drain and run under cold water until the pasta is cool to touch.
3. In a large mixing bowl combine the fusilli, olives, and chopped tomatoes.
4. Drizzle with olive oil, season with salt & pepper to taste.
5. Garnish with grated Parmigiana Reggiano, chopped oregano and a squeeze of lemon juice.