Pesto, Macaroni And Shrimp Salad

Grrrrrgh!
Course : Italian
From: HungryMonster.com
Serves: 6
 

Ingredients:

3 cups uncooked medium shell macaroni
1 tablespoon olive or vegetable oil
1 package pesto or -- (8 ounces)
1 cup pesto
4 medium Italian plum tomatoes -- each cut
1/2 cup small pitted ripe olives
1/4 cup white wine vinegar
4 cups coarsely shredded spinach
1 package frozen cooked -- (6 ounces) tiny shrimp -- thawed
1 Cup grated parmesan cheese
 

Preparation:

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.