Shrimp-pesto Salad

Ingredients

3 shell macaro
14 gr olive
9 pesto
65 gr pitted ripe olives
60 ml wine vinegar
4 italian tomatoes
325 gr coarsely spinach parmesan cheese
6 tiny

Instructions

-Shrimp, thawed Cook macaroni 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 macaroni and 2 cups spinach on olive mixture; repeat with remaining macaroni and spinach. Cover and refrigerate at least 2 hours. Add shrimp. Toss and sprinkle with cheese. 6 SERVINGS (ABOUT 1- quarter CUPS EACH); 515 CALORIES PER SERVING.