Italian recipes

Pesto Macaroni Salad

Course : Italian
Source: Betty Crocker's Smartcook
Serves: 6

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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 into 4 wedges

1/2 cup small pitted ripe olives

1/4 cup white wine vinegar

4 cups coarsely shredded spinach

1 Cup grated parmesan cheese

Preparation / Directions:

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. Toss; sprinkle with cheese. 6 SERVINGS.

Pesto Macaroni Salad

Ingredients:

Preparation / Directions:

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