Shrimp-pesto Pasta Salad
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy | Italian | Salad | 6 | Servings |
INGREDIENTS
| 3 | c | Uncooked medium shell macaro |
| 1 | T | Olive or vegetable oil |
| 1 | c | Pesto -or- |
| 1 | 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 | 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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Nutrition (calculated from recipe ingredients)
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Calories: 339
Calories From Fat: 246
Total Fat: 28.1g
Cholesterol: 36.5mg
Sodium: 806.1mg
Potassium: 180.8mg
Carbohydrates: 5.3g
Fiber: <1g
Sugar: <1g
Protein: 17.6g