Shrimp-pesto pasta salad
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | cups | Uncooked medium shell macaro |
| 1 | tablespoon | Olive or vegetable oil |
| 1 | cup | Pesto -or- |
| 1 | carton | (8-oz) pesto |
| ½ | cup | Small pitted ripe olives |
| ¼ | cup | White wine vinegar |
| 4 | Italian Plum tomatoes; cut each into 4 wedges | |
| 4 | cups | Coarsely shredded spinach |
| Grated Parmesan cheese; if desired | ||
| 1 | pack | (6-oz) frozen tiny shrimp; thawed |
Directions
From: Wendy Lockman <wlockman@...> Date: Wed, 13 Mar 1996 07:58:10 -0500 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. Add shrimp.
Toss and sprinkle with cheese.
6 SERVINGS (ABOUT 1-¼ CUPS EACH); 515 CALORIES PER SERVING.
MC-RECIPE@...
MASTERCOOK RECIPES LIST SERVER
From the MasterCook recipe list. Downloaded from Glen's MM Recipe Archive, .