| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy | Italian | Pasta, Italian | 6 | Servings |
INGREDIENTS
| 3 | c | Uncooked medium shell macaro |
| 1 | tb | Olive or vegetable oil |
| 1 | c | Pesto or |
| 1 | Container (8 ounces) pesto | |
| 1/2 | c | Small pitted ripe olives |
| 1/4 | c | White wine vinegar |
| 4 | Italian plum tomatoes, each Into 4 wedges | |
| 4 | c | Coarsely shredded spinach |
| Grated parmesan cheese, if desired | ||
| 1 | pk | (6 ounces) frozen tiny Shrimp, thawed |
INSTRUCTIONS
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. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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