Recipe for Shrimp-Pesto Salad


3 cup uncooked medium shell macaro
1 tablespoon olive or vegetable oil
1 cup pesto or
1 container (8 ounces) pesto
1/2 cup small pitted ripe olives
1/4 cup white wine vinegar
4 italian plum tomatoes, each into 4; wedges
4 cup coarsely shredded spinach
1 grated parmesan cheese, if desired
1 pkg (6 ounces) frozen tiny shrimp, thaw; ed


Cook macaroni as directed on package. Rinse in cold water and drain; toss with oil. Mix pesto, olives, vinegar and tomatoes in large bowl. Arrange 2 cups macaroni and 2 cups spinach on olive mixture; repeat with remaining macaroni and spinach. Cover and refrigerate at least 2 hours. Add shrimp. Toss and sprinkle with cheese. 6 SERVINGS (ABOUT 1-1/4 CUPS EACH); 515 CALORIES PER SERVING.

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