Name: Pesto, Macaroni And Shrimp Salad
Ingredients: 3 c Uncooked medium shell; Macaroni; 1 tb Olive or vegetable oil; 1 Container pesto or; (8 ounces); 1 c Pesto; 4 Italian plum tomatoes; each cut; Into 4 wedges; 1/2 c Small pitted ripe olives; 1/4 c White wine vinegar; 4 c Coarsely shredded spinach; 1 pk Frozen cooked; (6 ounces); Tiny shrimp; thawed; Grated parmesan cheese

Unless the Holy Ghost blesses the Word, we who preach the gospel are of all men most miserable, for we have attempted a task that is impossible. We have entered on a sphere where nothing but the supernatural will ever avail. If the Holy Spirit does not renew the hearts of our hearers, we cannot do it. If the Holy Ghost does not regenerate them, we cannot. If He does not send the truth home into their souls, we might as well speak into the ear of a corpse.

C.H. Spurgeon

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Dairy	Italian	Italian4	6	servings

INGREDIENTS

3	c	Uncooked medium shell
		Macaroni
1	tb	Olive or vegetable oil
1		Container pesto or; (8 ounces)
1	c	Pesto
4		Italian plum tomatoes; each cut
		Into 4 wedges
1/2	c	Small pitted ripe olives
1/4	c	White wine vinegar
4	c	Coarsely shredded spinach
1	pk	Frozen cooked; (6 ounces)
		Tiny shrimp; thawed
		Grated parmesan cheese

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.
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 Smartcook
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