Side Pannel
Shrimp-Pesto Salad
Ingredients List
- 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
Directions
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.
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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