Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      cups          uncooked medium shell macaroni
   1      tablespoon    olive or vegetable oil
   1      cup           pesto or
   1      container     pesto -- (8 ounces)
     1/2  cup           small pitted ripe olives
     1/4  cup           white wine vinegar
   4                    Italian plum tomatoes -- each cut
                        into 4 wedges
   4      cups          coarsely shredded spinach
                        grated parmesan cheese -- if desired

Preparation:

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. Toss and sprinkle with cheese.