| 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 | cn | Tuna; (6-1/2 ounces) |
| Drained | ||
| 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 tuna. Toss; sprinkle with cheese. Per serving: 51 Calories (kcal); 2g Total Fat; (26% calories from fat); 7g Protein; 3g Carbohydrate; 11mg Cholesterol; 15mg Sodium Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Recipe by: Betty Crocker's Smartcook Converted by MM_Buster v2.0n.
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