- Cook fusilli according to package directions, adding watermelon rind in the last 3 to 4 minutes of cooking, until pasta is al dente and watermelon rind is tender. Drain and rinse until cold water to stop the cooking process. Cool completely.
- In small bowl, whisk together oil, vinegar, mustard, garlic, salt and pepper until combined.
- In large bowl, toss pasta and watermelon rind with dressing until well coated. Fold in tomatoes, cheese and basil. Top with more basil leaves (optional).
- Add sliced grilled chicken for an easy summer lunch or dinner.