Shrimp-Pesto Salad

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Time to Prepare this Recipe 30 minutes Prep: 20 minutes Cook: 10 minutes
Calories Per Serving and Nutrition Information 66 calories per serving view nutrition facts
# of servings this recipe makes 6 servings suggest servings
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Ingredients

3 cups pasta shells uncooked
1 tablespoon olive oil or vegetable oil
1 cup pesto, prepared or 8 ounce jar pesto sauce
1/2 cup olives small, pitted, ripe
1/4 cup white wine vinegar
4 each italian plum (roma) tomatoes cut into 4 wedges each
4 cups spinach coarsely chopped
1 x parmesan, parmigiano-reggiano cheese, grated grated, if desired
6 ounces shrimp tiny, frozen, thawed

Directions

Cook pasta 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.

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Nutrition Facts

Serving Size 142g
Amount per Serving
Calories 66 35% of calories from fat
% Daily Value*
Total Fat 3.0g4%
 Saturated Fat 0.0g2%
 Trans Fat 0.0g
Cholesterol 55mg18%
Sodium 83mg3%
Total Carbohydrate 4.0g1%
 Dietary Fiber 1.0g6%
 Sugars 2.0g
Protein 7.0g14%
Vitamin A 52%  Vitamin C 28%
Calcium 4%  Iron 9%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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