Shrimp-Pesto Salad
Yield
6 servingsPrep
20 minCook
10 minReady
30 minLow Fat, Low in Saturated Fat, Trans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | cups |
pasta shells
uncooked |
*
|
| 1 | tablespoon |
olive oil
or vegetable oil |
|
| 1 | cup |
basil pesto
or 8 ounce jar pesto sauce |
*
|
| ½ | cup |
olives
small, pitted, ripe |
*
|
| ¼ | cup |
white wine vinegar
|
|
| 4 | each |
italian plum (roma) tomatoes
cut into 4 wedges each |
|
| 4 | cups |
spinach
coarsely chopped |
|
| 1 | x |
Parmesan cheese
grated, if desired |
*
|
| 6 | ounces |
shrimp
tiny, frozen, thawed |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 7.1E+2 | ml |
pasta shells
uncooked |
*
|
| 15 | ml |
olive oil
or vegetable oil |
|
| 237 | ml |
basil pesto
or 8 ounce jar pesto sauce |
*
|
| 118 | ml |
olives
small, pitted, ripe |
*
|
| 59 | ml |
white wine vinegar
|
|
| 4 | each |
italian plum (roma) tomatoes
cut into 4 wedges each |
|
| 946 | ml |
spinach
coarsely chopped |
|
| 1 | x |
Parmesan cheese
grated, if desired |
*
|
| 173.4 | ml/g |
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.
