Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      cups          uncooked medium shell
                        macaroni
   1      tablespoon    olive or vegetable oil
   1      container     pesto or -- (8 ounces)
   1      cup           pesto
   4                    Italian plum tomatoes -- each cut
                        into 4 wedges
     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
                        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.