6 pounds 4 ounces Barilla Chickpea Rotini
2 cups olive oil
½ cup red wine vinegar
¼ cup kosher salt
2 tablespoons black pepper
2 cups fresh basil, chopped
4 pounds cherry tomatoes, halved
4 pounds chick peas, drained
2 pounds 8 ounces red peppers, diced ¼”
3 pounds 2 ounces celery, diced ¼ “
2 pounds feta, crumbled
- Cook pasta according to package directions. Drain pasta and rinse with cold water, chill to below 40ºF.
- Toss together pasta, olive oil, red wine vinegar, kosher salt, black pepper and basil.
- Layer ingredients in the shaker container as follows: Pasta, cherry tomatoes, chick peas, red peppers, celery and feta.
- Cover, label with date, time and initials. Chill salad shakers to below 40ºF.