Athenian Pasta Salad

This recipe comes from a July 1987 issue of Bon Appetit. It's from the "The Creative Approach- Food Processor and is from a menu of Light Pasta Entree's. Start the salad the day before you plan to serve it.

• Ready In: 32 mins
• Serves: 4

Ingredients

• 1⁄2 cup  loosely packed fresh dill
• 1⁄2 cup  loosely packed of 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

Directions

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.