3 cups Uncooked medium shell macaroni
1 tablespoon Olive or vegetable oil
1 Pesto or; (8 ozs)
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 pack Frozen cooked; (6 ozs)
Tiny shrimp; thawed
Grated Parmesan cheese
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.
Makes 6 servings