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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