Pesto-Macaroni Salad
3 cups of uncooked medium shell macaroni
1 tablespoon of Olive or vegetable oil
1 cup of Pesto or 1 Container pesto; (8 ounces)
1/2 cup of small pitted ripe olives
1/4 cup of White wine vinegar
4 Italian plum tomatoes; each cut into 4 wedges
4 cup of coarsely shredded spinach
Grated parmesan cheese; if desired |
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Cook the 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. Toss and sprinkle with cheese. Per serving: 10 Calories (kcal); trace Total Fat; (9% calories from fat); trace Protein; 3g Carbohydrate; 0mg Cholesterol; 4mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Recipe by: Betty Crockers Cookbook Converted by MM_Buster v2.0n.
Yields: 6 Servings | 
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