3 c Uncooked medium shell macaro
1 tb Olive or vegetable oil
1 c Pesto or
1 Container (8 ounces) pesto
1/2 c Small pitted ripe olives
1/4 c White wine vinegar
4 Italian plum tomatoes, each
-Into 4 wedges
4 c Coarsely shredded spinach
Grated parmesan cheese, if
-desired
1 pk (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 1-1/4 CUPS EACH); 515
CALORIES PER SERVING.
