Instructions
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In a slightly salted water boil the fusilli for 10 to 11 minutes.
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Drain them and cool them off with cold water which you should also drain afterwards.
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In a little bowl add the olive oil, the vinegar, the lemon juice and the oregano.
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Slice the cucumber in half-circles (you can use a spoon to scoop out the seeds) and add it to the pasta together with the cheese, the chopped onion, tomatoes and basil.
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Pour over it the dressing and add salt and pepper to the taste.
