| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
Italian |
Salad |
6 |
Servings |
INGREDIENTS
| 3 |
c |
Uncooked medium shell macaro |
| 1 |
tb |
Olive or vegetable oil |
| 1 |
c |
Pesto -or- |
| 1 |
ct |
(8-oz) pesto |
| 1/2 |
c |
Small pitted ripe olives |
| 1/4 |
c |
White wine vinegar |
| 4 |
|
Italian Plum tomatoes; cut each into 4 wedges |
| 4 |
c |
Coarsely shredded spinach |
|
|
Grated Parmesan cheese; if desired |
| 1 |
pk |
(6-oz) frozen tiny shrimp; thawed |
INSTRUCTIONS
From: Wendy Lockman <wlockman@ra1.randomc.com>
Date: Wed, 13 Mar 1996 07:58:10 -0500
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 1-1/4 CUPS EACH); 515 CALORIES PER SERVING.
MC-RECIPE@MASTERCOOK.COM
MASTERCOOK RECIPES LIST SERVER
From the MasterCook recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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