Pesto, macaroni and shrimp salad

Yield: 6 servings

Measure Ingredient
3 cups Uncooked medium shell
\N \N Macaroni
1 tablespoon Olive or vegetable oil
1 \N Container pesto or; (8 ounces)
1 cup Pesto
4 \N Italian plum tomatoes; each cut
\N \N Into 4 wedges
½ cup Small pitted ripe olives
¼ cup White wine vinegar
4 cups Coarsely shredded spinach
1 pack Frozen cooked; (6 ounces)
\N \N Tiny shrimp; thawed
\N \N Grated parmesan cheese

Cook macaroni as directed on package; drain. Rinse in cold water; drain and toss with oil. Mix pesto, tomatoes, olives and vinegar in large bowl.

Arrange 2 cups of the macaroni and 2 cups of the spinach on pesto mixture; repeat with remaining macaroni and spinach.

Cover and refrigerate at least 2 hours, but no longer than 24 hours. Add cooked tiny shrimp. Toss; sprinkle with cheese.

Per serving: 10 Calories (kcal); trace Total Fat; (9% calories from fat); trace Protein; 3g Carbohydrate; 0mg Cholesterol; 4mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; ½ Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates

Recipe by: Betty Crocker's Smartcook Converted by MM_Buster v2.0n.

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