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Pesto, Macaroni And Shrimp Salad


Course : Italian
Source:
Serves: 6
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Ingredients:


3 cups uncooked medium shell macaroni

1 tablespoon olive or vegetable oil

1 package pesto or -- (8 ounces)

1 cup pesto

4 medium Italian plum tomatoes -- each cut into 4 wedges

1/2 cup small pitted ripe olives

1/4 cup white wine vinegar

4 cups coarsely shredded spinach

1 package frozen cooked -- (6 ounces) tiny shrimp -- thawed

1 Cup grated parmesan cheese
 

Preparation / Directions:


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.

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