Yield: 6 servings
|3 cups||Uncooked medium shell macaro|
|1 tablespoon||Olive or vegetable oil|
|1 cup||Pesto or|
|1 \N||Container (8 ounces) pesto|
|½ cup||Small pitted ripe olives|
|¼ cup||White wine vinegar|
|4 \N||Italian plum tomatoes, each Into 4 wedges|
|4 cups||Coarsely shredded spinach|
|\N \N||Grated parmesan cheese, if desired|
|1 pack||(6 ounces) frozen tiny Shrimp, thawed|
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.