Watermelon Rind Caprese Pasta Salad

1. 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.
2. In small bowl, whisk together oil, vinegar, mustard, garlic, salt and pepper until combined.
3. 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).

Tip

1. Add sliced grilled chicken for an easy summer lunch or dinner.