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Prep Time: 20 Minutes Cook Time: 12 Minutes |
Ready In: 32 Minutes Servings: 4 |
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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. Ingredients:
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 |
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.
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