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Shrimp-Pesto Salad


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30 minutes Prep: 20 minutes Cook: 10 minutes

66 calories per serving view nutrition facts

6 servings

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.

Nutrition Facts

Serving Size 142g

Amount per Serving

Calories 66

	% Daily Value*
Total Fat 3.0g	4%
Saturated Fat 0.0g	2%
Trans Fat 0.0g
Cholesterol 55mg	18%
Sodium 83mg	3%
Total Carbohydrate 4.0g	1%
Dietary Fiber 1.0g	6%
Sugars 2.0g
Protein 7.0g	14%

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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