How to make it

  • Cook the fusilli pasta in boiling water until al dente, rinse in cold water, and drain. Transfer to a serving bowl or platter and toss with olive oil. Mix the garlic and basil with the pasta. Then fold in the tomatoes, olives, pine nuts, and shrimp. Sprinkle the salad with the balsamic vinegar to taste (about 1 to 2 tablespoons). Add the cheese and toss lightly. Garnish with chives and serve.

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