How to make
Boil the fusilli in salted water and 1 tablespoon of oil. Blanch the broccoli and pumpkin cubes for a few minutes in boiling water, then immediately rinse them under cold water.
In a large bowl, combine the fusilli, pumpkin and broccoli. Add the chopped tomatoes and the cut into thin slices olives.
Serve the salad on plates and pour on a dressing of olive oil, vinegar and spices.
