1. Boil 3 cups of water. Add the fusilli noodles and stir. Reduce heat and cook thoroughly. Drain and cool.
2. Remove tails from the shrimp.
3. Dice and slice the dill pickles, peppers and the pepperoncinis.
4. Add peas and capers.
5. With scissors, chop herbs finely.
6. Add mayo and dressing. Mix thoroughly.
And that is about all I have to say for today.
Musings and meanderings from the Musical Gardener.