Pesto-Macaroni Salad - cooking recipe

Ingredients

3 c. uncooked medium shell macaroni
1 Tbsp. olive or vegetable oil
1 c. pasta
1/2 c. small pitted ripe olives
1/4 c. white wine vinegar
4 Italian plum tomatoes, each cut into 4 wedges
4 c. coarsely shredded spinach
grated Parmesan cheese (if desired)

Preparation

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.
Cover and refrigerate at least 2 hours.
Toss and sprinkle with cheese.
Makes 6 servings (about 1/4 cup each), 500 calories per serving.