Yield: 24 cups
Rigatoni, cooked - 2 lb.
Corn kernels, grilled - 1 cup
Yellow onions, sliced, grilled - 1/2 cup
Green onions, sliced, grilled - 1/2 cup
Red onions, sliced, grilled - 1 cup
Rock shrimp, seared, seasoned to taste with chile flakes - 1 lb.
Dill, chopped - 2 oz.
Dried tomato, rehydrated, diced - 1/2 cup
Shallot, diced - 1/3 cup
Extra-virgin olive oil - 4 oz.
Sherry vinegar - 2 oz.
Salt and pepper - to taste
Toss all ingredients together; serve.|