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.