Pesto-macaroni salad
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | cups | Uncooked medium shell macaroni |
| 1 | tablespoon | Olive or vegetable oil |
| 1 | cup | Pesto or |
| 1 | Container pesto; (8 ounces) | |
| ½ | cup | Small pitted ripe olives |
| ¼ | cup | White wine vinegar |
| 4 | Italian plum tomatoes; each cut | |
| Into 4 wedges | ||
| 4 | cups | Coarsely shredded spinach |
| Grated parmesan cheese; if desired | ||
Directions
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. Toss and 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 Cookbook Converted by MM_Buster v2.0n.