Cook the fusilli al dente in boiling salted water as instructed on the pack, stirring occasionally. Drain the pasta in a colander, rinse with hot water and allow to drain. Put the pasta in a bowl and mix in the pesto.
Quarter the peppers, remove the seeds and cut the peppers into strips or dice. Dice the tomatoes finely. Quarter the olives and cut the feta into cubes. Add the peppers, tomatoes, olives, feta and rocket to the pasta and mix.
The Colourfultaste campaign is financed with aid from the European Union.