Shrimp-pesto salad
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | cups | Uncooked medium shell macaro |
| 1 | tablespoon | Olive or vegetable oil |
| 1 | cup | Pesto or |
| 1 | Container (8 ounces) pesto | |
| ½ | cup | Small pitted ripe olives |
| ¼ | cup | White wine vinegar |
| 4 | Italian plum tomatoes, each Into 4 wedges | |
| 4 | cups | Coarsely shredded spinach |
| Grated parmesan cheese, if desired | ||
| 1 | pack | (6 ounces) frozen tiny Shrimp, thawed |
Directions
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 1-¼ CUPS EACH); 515 CALORIES PER SERVING.
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