Title: Pesto-Macaroni Salad
Categories: Italian4
Yield: 6 servings

3 c Uncooked medium shell
-macaroni
1 tb Olive or vegetable oil
1 c Pesto or
1 Container pesto; (8 ounces)
1/2 c Small pitted ripe olives
1/4 c White wine vinegar
4 Italian plum tomatoes; each
-cut
Into 4 wedges
4 c Coarsely shredded spinach
Grated parmesan cheese; if
-desired

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. Toss and
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 Cookbook

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