Yield: 6 servings
|3 cups||Uncooked medium shell|
|1 tablespoon||Olive or vegetable oil|
|1||Container pesto or; (8 ounces)|
|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|
|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. Toss; sprinkle with cheese. 6 SERVINGS.
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.