1. Place dill and mint in work bowl of processor. 2. With machine running,drop garlic through feed tube and mince. 3. Add onion and chop coarsely using 12 on/off turns. 4. Add oil, lemon juice, salt and pepper and mix 5 seconds. 5. Toss shrimp with 1/4 cup dressing;refrigerate at least 3 hours or overnight. 6. Chill remaining dressing separately. 7. Cook fusilli in large pot of boiling, salted water until just tender but still firm to the bite, stirring occasionally;drain well. 8. In large bowl toss warm fusilli with enough reserved dressing to coat to taste. 9. Cool and add tomatoes,olives and feta; garnish with shrimp. 10. Serve pasta salad at room temperature, passing remaining dressing separately. ---------------------------------------------------------------------------
Nutrition
Ingredients
