In a large stockpot bring 6 cups of water to boil. Stir in pasta and light boil for about 10 minutes until cooked all the way through. Strain noodles with a colander and rinse them with cold water.
Transfer noodles to a large bowl and toss in olive oil. Stir in basil, cherry tomatoes and vegan cheese. Toss with basil pesto and serve immediately or store in the refrigerator in an airtight container for up to 5 days.
8 oz fusilli pasta
2 tablespoons olive oil
1 1/2 cup cherry tomatoes (halved)
1 cup fresh basil (chopped)
1 cup basil pesto (or to taste)
1 package vegan feta
juice of 1 lemon
salt and pepper (to taste)