1. In a slightly salted water boil the fusilli for 10 to 11 minutes.

  2. Drain them and cool them off with cold water which you should also drain afterwards.

  3. In a little bowl add the olive oil, the vinegar, the lemon juice and the oregano.

  4. 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.

  5. Pour over it the dressing and add salt and pepper to the taste.