Greek flavors predominate in this vegetable-packed salad with cooked shrimp. Using Tri-Color pasta brightens up the presentation.
Mediterranean Shrimp Salad with Tri-Color Rotini
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