Recipe - Shrimp-Pesto Salad

3 cup Uncooked medium shell macaro
1 tablespoon Olive or vegetable oil
1 cup Pesto or
1 Container (8 ounces) pesto
One half cup Small pitted ripe olives
One fourth cup White wine vinegar
4 Italian plum tomatoes, each
Into 4 wedges
4 cup Coarsely shredded spinach
Grated parmesan cheese, if
desired
1 pack (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 1One fourth CUPS EACH); 515
CALORIES PER SERVING.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini