Free Recipe Pesto Macaroni Salad

Recipe Type: I Recipes

Recipe Preparation: cook

Cooking Ingredients for Pesto Macaroni Salad Recipe

3 c Uncooked medium shell
1 tb Olive or vegetable oil
1 Container pesto or; (8
1 c Pesto
4 Italian plum tomatoes; each
Into 4 wedges
1/2 c Small pitted ripe olives
1/4 c White wine vinegar
4 c Coarsely shredded spinach
Grated parmesan cheese

Pesto Macaroni Salad Preparation

Cook macaroni as directed on package; drain. Rinse in cold water; drain and toss with oil. Mix pesto, tomatoes, olives and vinegar in large bowl. Arrange 2 cups of the macaroni and 2 cups of the spinach on pesto mixture; repeat with remaining macaroni and spinach. Cover and refrigerate at least 2 hours, but no longer than 24 hours. Toss; sprinkle with cheese. 6 SERVINGS. Per serving: 10 Calories (kcal); trace Total Fat; (9% calories from fat); trace Protein; 3g Carbohydrate; 0mg Cholesterol; 4mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Recipe by: Betty Crocker”s Smartcook Converted by MM_Buster v2.0n.

Cooking Temperature:

Recipe Serves: 6

How Do You Cook Pesto Macaroni Salad?

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