Mediterranean Shrimp Salad with Tri-Color Rotini

2015-09-17
  • Servings : 25
  • Prep Time : 0m
  • Cook Time : 0m
  • Ready In : 0m

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

Instructions

Step 1

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.

Step 2

Blanch or saute the shrimp; set them aside to cool.

Step 3

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.

Ingredients

  • 5 lb. Barilla Tri-Color Rotini
  • 5 lb. shrimp (31/35 count), peeled and deveined
  • 2 lb. julienned red onion
  • 1 lb. capers, drained
  • 1 bunch fresh basil leaves, torn
  • 2 lb. feta cheese, crumbled
  • 2 1/2 lb. grape tomatoes
  • 2 1/2 lb. kalamata olives, pitted
  • 2 lb. red bell peppers, diced
  • 2 lb. yellow bell peppers, diced
  • 5 heads radicchio, sliced into 1-inch pieces
  • 10 heads endive, sliced into 1-inch pieces
  • 6 oz. fresh lemon juice
  • 8 oz. olive oil
  • 6 oz. balsamic vinegar
  • Salt and pepper

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Chef Recommended Cuts
  • Tri-Color Penne
  • Tri-Color Rotini
  • Veggie Rotini
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Nutritional Info

This information is per serving.

Nutrition Facts
Serving Size 1
Servings Per Container serving

Amount Per Serving
Calories 714
Calories from Fat 225
% Daily Value*
Total Fat 25g
38%
Saturated Fat 8g
40%
Trans Fat 0g
Cholesterol 153mg
51%
Sodium 2165mg
90%
Total Carbohydrate 90g
30%
Dietary Fiber 10g
40%
Sugars 12g
Protein 33g
66%

Vitamin A 55%
Vitamin C 157%
Calcium 35%
Iron 40%
Allergy Information:
*Percent Daily Values are based on a 2,000 calorie diet.
Please note: for the purpose of the nutritional assessment, total sodium does not include salt added to the cooking water. When salt is listed "as needed" in the ingredient list, 1 tsp total is included in the analysis.