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Pesto Macaroni Salad




Source of Recipe


Betty Crocker's Best Loved Recipes


List of Ingredients




3 cups uncooked medium shell macaroni
1 tablespoon olive or vegetable oil
1 (8 ounce) container 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 spinach -- coarsely shredded

Parmesan cheese -- grated

Recipe



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.