Pesto, Macaroni & Shrimp Salad

Recipe Ingredients

3 cups	711ml	Uncooked medium shell
		Macaroni
1 tablespoon	15ml	Olive or vegetable oil
1		Pesto or - (8 ounces)
1 cup	237ml	Pesto
4		Italian plum tomatoes - each cut
		Into 4 wedges
1/2 cup	118ml	Small pitted ripe olives
1/4 cup	59ml	White wine vinegar
4 cups	948ml	Coarsely shredded spinach
1		Frozen cooked - (6 ounces)
		Tiny shrimp - thawed
		Grated parmesan cheese

Recipe Instructions

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. 6 SERVINGS.

Source:
Betty Crocker's Smartcook

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