3/4 c. loosely packed fresh dill
1/2 c. loosely packed fresh mint
1 lg. garlic clove
1 (3 oz.) red onion, quartered
2/3 c. olive oil
3 tbsp. fresh lemon juice
1/4 tsp. salt
Freshly ground pepper
16 lg. cooked shrimp, peeled and deveined (tails left on)
8 oz. dried fusilli pasta
12 cherry tomatoes, halved
16 oil-cured black olives
6 oz. Feta cheese, cut into 1/3 inch dice

Steel Knife: Place dill and mint in work bowl. With machine running, drop garlic through feed tube and mince. Add onion and chop coarsely using 12 on/off turns. Add oil, lemon juice, salt, and pepper; mix 5 seconds.

Toss shrimp with 1/4 cup dressing. Refrigerate at least 3 hours or overnight. Chill remaining dressing separately.

Cook fusilli in large pot of boiling, salted water until just tender but still firm to bite, stirring occasionally. Drain well. In large bowl, toss warm fusilli with enough reserved dressing to coat to taste. Cool. Add tomatoes, olives, and Feta, tossing gently to combine. Garnish with shrimp. Serve pasta salad at room temperature, passing remaining dressing separately.