Directions:
- Place dill and mint in work bowl of processor.
- 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 and 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 the bite, stirring occasionally;drain well.
- In large bowl toss warm fusilli with enough reserved dressing to coat to taste.
- Cool and add tomatoes,olives and feta; garnish with shrimp.
- Serve pasta salad at room temperature, passing remaining dressing separately.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 723.68 Kcal (3030 kJ) | ||
| Calories from fat | 455.44 Kcal | ||
| % Daily Value* | |||
| Total Fat | 50.6g | 78% | |
|---|---|---|---|
| Cholesterol | 79.81mg | 27% | |
| Sodium | 744.2mg | 31% | |
| Potassium | 757.33mg | 16% | |
| Total Carbs | 47.36g | 16% | |
| Sugars | 9.92g | 40% | |
| Dietary Fiber | 6.98g | 28% | |
| Protein | 18.94g | 38% | |
| Vitamin C | 42.6mg | 71% | |
| Vitamin A | 1.5mg | 49% | |
| Iron | 178.8mg | 994% | |
| Calcium | 321.9mg | 32% | |
| Amount Per 100 g | |||
| Calories | 173.45 Kcal (726 kJ) | ||
| Calories from fat | 109.16 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.13g | 78% | |
|---|---|---|---|
| Cholesterol | 19.13mg | 27% | |
| Sodium | 178.37mg | 31% | |
| Potassium | 181.52mg | 16% | |
| Total Carbs | 11.35g | 16% | |
| Sugars | 2.38g | 40% | |
| Dietary Fiber | 1.67g | 28% | |
| Protein | 4.54g | 38% | |
| Vitamin C | 10.2mg | 71% | |
| Vitamin A | 0.4mg | 49% | |
| Iron | 42.9mg | 994% | |
| Calcium | 77.2mg | 32% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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