Shrimp-pesto pasta salad

Yield: 6 Servings

Measure 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 \N Italian Plum tomatoes; cut each into 4 wedges
4 cups Coarsely shredded spinach
\N \N Grated Parmesan cheese; if desired
1 pack (6-oz) frozen tiny shrimp; thawed

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.

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