Pesto, macaroni and tuna salad
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | cups | Uncooked medium shell |
| Macaroni | ||
| 1 | tablespoon | Olive or vegetable oil |
| 1 | Container pesto or; (8 ounces) | |
| 1 | cup | Pesto |
| 4 | Italian plum tomatoes; each cut | |
| Into 4 wedges | ||
| ½ | cup | Small pitted ripe olives |
| ¼ | cup | White wine vinegar |
| 4 | cups | Coarsely shredded spinach |
| 1 | can | Tuna; (6-1/2 ounces) |
| Drained | ||
| Grated parmesan cheese | ||
Directions
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 tuna.
Toss; sprinkle with cheese.
Per serving: 51 Calories (kcal); 2g Total Fat; (26% calories from fat); 7g Protein; 3g Carbohydrate; 11mg Cholesterol; 15mg Sodium Food Exchanges: 0 Grain(Starch); 1 Lean Meat; ½ Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates
Recipe by: Betty Crocker's Smartcook Converted by MM_Buster v2.0n.