Greek flavors predominate in this vegetable-packed salad with cooked shrimp. Using Tri-Color pasta brightens up the presentation.
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
- Cook the Barilla pasta for 1 minute less than the time indicated on the package. Drain pasta and drizzle with some olive oil to prevent from sticking. Place pasta flat on sheet trays or hotel pans and cool in a blast chiller. Alternatively, cool it down in a walk-in cooler. Store in zip lock bags or sealed plastic container; refrigerate and use within several hours.
- Blanch or saute the shrimp; set them aside to cool.
- In a large bowl, whisk together the oil, vinegar, and lemon juice. Add the remaining ingredients, including the shrimp and pasta. Check the seasoning and refrigerate until needed.