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Pesto-Macaroni Salad


Course : Italian
Source:
Serves: 6
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Ingredients:


3 cups uncooked medium shell macaroni

1 tablespoon olive or vegetable oil

1 cup pesto or

1 package pesto -- (8 ounces)

1/2 cup small pitted ripe olives

1/4 cup white wine vinegar

4 medium Italian plum tomatoes -- each cut into 4 wedges

4 cups coarsely shredded spinach

1 Cup grated parmesan cheese -- if desired
 

Preparation / Directions:


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.

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