Fusilli Giganti Pasta Salad


  • 1 bag of Severino Fusilli Giganti
  • 1 cup of pitted Nicoise olives
  • 2 cups chopped roasted tomatoes under oil
  • Olive Oil
  • 4 oz. Parmigiano Reggiano
  • Fresh Oregano
  • 2-3 lemon wedges


  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.