Cook the fusilli pasta according to package directions till tender. Drain. Run cool water over the pasta till it returns to room temperature. Shake dry and return to pot or place in a large mixing bowl. Stir in the basil and sliced olives.
In a blender, combine Meyer lemon juice, mayonnaise, agave nectar, and a pinch of salt and black pepper. Blend on low till well mixed.
Cover the blender and open the pour spout. While the blender runs, slowly drizzle the extra virgin olive oil into the dressing till the mixture is emulsified.
Taste the dressing. Add salt and pepper to taste. Pour the dressing over the pasta salad. Add the parmesan cheese. Toss gently till the salad is well combined. Season with additional salt and pepper to taste, if desired.
Serve at room temperature or chilled. Salad can be made up to a day ahead; refresh with additional olive oil if needed before serving.
