Title: Pesto, Macaroni And Shrimp Salad
Categories: Italian4
Yield: 6 servings

3 c Uncooked medium shell
Macaroni
1 tb Olive or vegetable oil
1 Container pesto or; (8
-ounces)
1 c Pesto
4 Italian plum tomatoes; each
-cut
Into 4 wedges
1/2 c Small pitted ripe olives
1/4 c White wine vinegar
4 c Coarsely shredded spinach
1 pk Frozen cooked; (6 ounces)
Tiny shrimp; thawed
Grated parmesan cheese

Cook macaroni as directed on package; drain. Rinse in cold water; drain and
toss with oil. Mix pesto, tomatoes, olives and vinegar in large bowl.
Arrange 2 cups of the macaroni and 2 cups of the spinach on pesto mixture;
repeat with remaining macaroni and spinach.

Cover and refrigerate at least 2 hours, but no longer than 24 hours. Add
cooked tiny shrimp. Toss; sprinkle with cheese.

Per serving: 10 Calories (kcal); trace Total Fat; (9% calories from fat);
trace Protein; 3g Carbohydrate; 0mg Cholesterol; 4mg Sodium Food Exchanges:
0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other
Carbohydrates

Recipe by: Betty Crocker's Smartcook

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