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Pesto, Macaroni And Shrimp Salad

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    Source: www.cookingindex.comReport recipe

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    Ingredients Jump to Instructions ↓

    1. 3 cups 711ml Uncooked medium shell Macaroni

    2. 1 tablespoon 15ml Olive or vegetable oil

    3. 1 Pesto or - (8 ounces)

    4. 1 cup 237ml Pesto

    5. 4 Italian plum tomatoes - each cut Into 4 wedges

    6. 1/2 cup 118ml Small pitted ripe olives

    7. 1/4 cup 59ml White wine vinegar

    8. 4 cups 948ml Coarsely shredded spinach

    9. 1 Frozen cooked - (6 ounces) Tiny shrimp - thawed Grated parmesan cheese

    Instructions Jump to Ingredients ↑

    1. Recipe 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 cooked tiny shrimp. Toss; sprinkle with cheese.

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