Mediterranean Shrimp Salad with Tri-Color Rotini - Barilla Foodservice Recipes

Ingredients

• 5 pounds Barilla Tri-Color Rotini
• 5 pounds shrimp (31/35 count), peeled and deveined
• 2 pounds julienned red onion
• 1 pounds capers, drained
• 1 bunch fresh basil leaves, torn
• 2 pounds feta cheese, crumbled
• 2 1/2 pounds grape tomatoes
• 2 1/2 pounds kalamata olives, pitted
• 2 pounds red bell peppers, diced
• 2 pounds yellow bell peppers, diced
• 5 heads radicchio, sliced into 1-inch pieces
• 10 heads endive, sliced into 1-inch pieces
• 6 ounces fresh lemon juice
• 8 ounces olive oil
• 6 ounces balsamic vinegar
• salt and pepper