Athenian Pasta Salad

Total Time: 32 mins Preparation Time: 20 mins Cook Time: 12 mins

Ingredients

• Servings: 4
• 1/2 cup loosely packed fresh dill
• 1/2 cup loosely packed fresh mint
• 1 large garlic clove
• 3 ounces red onions, quartered
• 2/3 cup olive oil
• 3 tablespoons fresh lemon juice
• 1/4 teaspoon salt
• fresh ground pepper
• 16 large cooked shrimp, peeled and deveined (tails left on)
• 8 ounces dried fusilli
• 12 cherry tomatoes, halved
• 16 oil-cured black olives
• 6 ounces feta cheese, cut into 1/3-inch dice

Recipe

• 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.