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 |
\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. 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.