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Shrimp-pesto salad

Yield: 6 Servings

Ingredients:

• 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

Instructions:

-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.

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