Athenian Pasta Salad

• 12 cup loosely packed fresh dill
• 12 cup loosely packed of fresh mint
• 1 large garlic clove
• 3 ounces red onions, quartered
• 23 cup olive oil
• 3 tablespoons fresh lemon juice
• 14 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

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.

dill, mint, garlic, red onions, olive oil, lemon juice, salt, fresh ground pepper, shrimp, fusilli, cherry tomatoes, oil, feta cheese

Taken from www.food.com/recipe/athenian-pasta-salad-336676 (may not work)