by the Sea Pasta Salad

• 1 lb rotini pasta
• 1 12 lbs o large shrimp, peeled
• 8 ounces whole milk mozzarella, cubed
• 1 12 cups grape tomatoes
• 2 large green peppers
• 1 large red pepper
• 1 lb asparagus tips
• 12 cup olive oil
• 1 lemon, juice of
• 14 cup rice wine vinegar (any vinegar will do)
• 12 teaspoon sugar
• 1 tablespoon roasted garlic (to taste)
• 1 bunch fresh basil
• 2 tablespoons pine nuts
• 2 tablespoons romano cheese
• salt and pepper
• crouton (optional)
• 1 (4 ounce) cansliced water chestnuts, rinsed (optional)

1. Place cubed peppers and other Vegetables on oiled cookie tray and roast.
2. in oven at 400 for 10 minutes and remove from oven to cool.
3. Grill shrimp just until pink with light grill marks showing each side.
4. Add Basil,Pine Nuts ,romano cheese to food processor drizzle in 1/2 oil.
5. Add lemon juice,vinegar,sugar and remaining oil.
6. Taste dressing to add salt and pepper.
7. Assemble pasta,veggies,mozzarella,shrimp,water chestnuts together.
8. Add dressing and toss well.
9. refrigerate for at least 45 mins before serving.
10. Add Croutons before serving.

rotini pasta, shrimp, milk mozzarella, grape tomatoes, green peppers, red pepper, olive oil, lemon, rice wine vinegar, sugar, garlic, fresh basil, nuts, romano cheese, salt, water chestnuts

Taken from www.food.com/recipe/by-the-sea-pasta-salad-370754 (may not work)