A cold salad made by mixing boiled and cooled fusilli pasta with colorful vegetables and cheese cubes. A practical recipe that stays fresh at midday and can be packed in a lunch box.
Boil the fusilli pasta in salted water according to the package time, then drain and rinse with cold water.
Cut the cucumber, tomato, and cheese into small cubes.
Mix the cooled pasta with the vegetables, corn, and cheese in a bowl. Add the olive oil and lemon juice, mix again, and chill in the refrigerator.
Important: After the pasta is boiled, it should be rinsed with cold water and cooled thoroughly, otherwise hot pasta will wilt the vegetables. Allergen: contains gluten (pasta), milk and dairy products. The salad stays fresh in the fridge in a closed container for one day.
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