Pesto-macaroni salad

Yield: 6 servings

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

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.

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