Pesto-Pasta Salad - cooking recipe

Ingredients

3 c. uncooked medium shell macaroni
1 Tbsp. olive or vegetable oil
1 c. Pesto (recipe follows) or 1 (8 oz.) container Pesto
1/2 c. small pitted ripe black olives
1/4 c. white 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 with remaining macaroni and spinach.
Cover and refrigerate at least 2 hours.
Toss and sprinkle with cheese. Serves 6.