Shrimp-pesto salad

---------- Recipe via Meal-Master (tm) v8.02
  
       Title: Shrimp-Pesto Salad
  Categories: Pasta, Ethnic
       Yield: 6 servings
  
       3 c  Uncooked medium shell macaro
       1 tb Olive or vegetable oil
       1 c  Pesto or
       1    Container (8 ounces) pesto
     1/2 c  Small pitted ripe olives
     1/4 c  White wine vinegar
       4    Italian plum tomatoes, each
            -Into 4 wedges
       4 c  Coarsely shredded spinach
            Grated parmesan cheese, if
            -desired
       1 pk (6 ounces) frozen tiny
            -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 1-1/4 CUPS EACH); 515
   CALORIES PER SERVING.
  
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