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Conchiglie Pesto Salad




Source of Recipe


internet


List of Ingredients




1 tablespoon extra virgin olive oil
1/4 cup white wine vinegar
4 plum tomatoes, cut into 4 wedges
4 cups, coarsely shredded spinach
3 cups, uncooked conchiglie shells
3 jars traditional basil pesto
1 jar marinated olives
grated Parmesan cheese

Cook pasta 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 pasta and 2 cups spinach on olive mixture; repeat with remaining pasta and spinach. Cover and refrigerate at least 2 hours. Toss and sprinkle with cheese. Serves 4.


Recipe