Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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.

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