Mediterranean Shrimp Salad with Tri-Color Rotini

Mediterranean Shrimp Salad with Tri-Color Rotini

marketing.barillafoodservicerecipes.com

Greek flavors predominate in this vegetable-packed salad with cooked shrimp. Using Tri-Color pasta brightens up the presentation. [...]

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Cooking tools:

  • Stockpot
  • Colander
  • Skillet
  • Chef's knife
  • Cutting board
  • Kitchen scale
  • Mixing bowl
  • Whisk
  • Measuring cup
  • Measuring spoon
  • Slotted spoon
  • Tongs
  • Wooden spoon
  • Serving bowl
  • Serving platter
  • Paper towel

Ingredients

  • 5 pounds Barilla Tri-Color Rotini
  • 5 pounds shrimp (31/35 count), peeled and deveined
  • 2 pounds julienned red onion
  • 1 pound 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
  • pepper

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