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Pesto Macaroni Salad


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
Grated Parmesan cheese

Yield: 6 servings

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.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
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