Shrimp-pesto salad

Yield: 6 servings

Measure Ingredient
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.

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