1.1 lb (500 g) fusilli

1 red bell pepper, cut into small dice

1 cucumber, seeded and cut into small dice

1 tomato, cut into small dice

1/4 cup (10 g) chopped fresh basil

1/3 cup (15 g) toasted breadcrumbs, coarsely chopped

In a pot of salted boiling water, cook the pasta al dente. Drain and oil lightly. Cover and refrigerate.

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