Shrimp-pesto Salad
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy | Italian | Italian, Pasta | 6 | Servings |
INGREDIENTS
| 3 | c | Uncooked medium shell macaro |
| 1 | T | 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 | 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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Nutrition (calculated from recipe ingredients)
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Calories: 546
Calories From Fat: 412
Total Fat: 47g
Cholesterol: 55.6mg
Sodium: 1115.1mg
Potassium: 322.2mg
Carbohydrates: 8.3g
Fiber: 1.6g
Sugar: <1g
Protein: 25g