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Boil the fusilli in boiling water and drain with a sieve.
Cut the cucumber, cherry tomatoes, and bell pepper into bite-sized pieces.
Thinly slice the red onion.
Mix olive oil, lemon juice, salt, and pepper well to make the dressing.
In a large bowl, toss together the cooked fusilli, vegetables, dressing, and black olives.
Top with grated Parmesan cheese to finish.
