Title: Shrimp-Pesto Pasta Salad
Categories: Salad
Yield: 6 Servings

3 c Uncooked medium shell macaro
1 tb Olive or vegetable oil
1 c Pesto -or-
1 ct (8-oz) pesto
1/2 c Small pitted ripe olives
1/4 c White wine vinegar
4 Italian Plum tomatoes; cut
-each into 4 wedges
4 c Coarsely shredded spinach
Grated Parmesan cheese; if
-desired
1 pk (6-oz) frozen tiny shrimp;
-thawed

From: Wendy Lockman

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 1-1/4 CUPS EACH); 515 CALORIES PER SERVING.

MC-RECIPE@MASTERCOOK.COM

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