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Pesto, Macaroni and Shrimp Salad


3 cup 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 cup 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




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.