Classic American cuisine - cold pasta salads - good at any time of the year. If you wish, you can add other fresh vegetables and some spicy greens to this salad.
Boil the fusilli in plenty of salted boiling water according to package instructions. Drain in a colander, drizzle with oil, stir and set aside.
If the shrimp are raw, quickly fry them in a small amount of oil until pink, 2 minutes, and cool. Boiled-frozen shrimp pour boiling water, let stand for 3-4 minutes, drain in a colander and dry.
Remove the stalk, seeds and membranes from sweet peppers. Cut the pulp into small cubes. Cut cherry tomatoes into quarters or halves, depending on the original size.
If the olives are pitted, crush the fruit with a knife and remove the pits. Cut the olives and olives in half lengthwise.
If spinach has tough stems, remove them. Tear large leaves with your hands, leave small ones as they are.
Mix pesto with 2-3 tbsp. l. oils. Mix all salad ingredients. Season with salt and pepper to taste, let it steep for a bit and serve.