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Shrimp-Pesto Salad

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Italy

Known as an Italian recipe, with similar versions prepared across other nations.

Ingredients 11 ingredients

  1. 1/2 c Small pitted ripe olives
  2. Grated parmesan cheese, if
  3. 1 c Pesto or
  4. 1 Container (8 ounces) pesto desired
  5. 4 Italian plum tomatoes, each
  6. 1 pk (6 ounces) frozen tiny
  7. 1/4 c White wine vinegar Shrimp, thawed
  8. 3 c Uncooked medium shell macaro Into 4 wedges
  9. Water
  10. 1 tb Olive or vegetable oil
  11. 4 c Coarsely shredded spinach
Contains CrustaceansMilkTree nutsSulphites Read from the ingredients, not verified. Check labels.

Method

  1. 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.

Plating

Cookware for this recipe

  • Mixing bowl
  • Grater
  • Colander
Source Not stated: saved from a website or mailing list, rights unverified
Credit

Saved from accuchef.com (http://accuchef.com/Mm13000k.mmf), file Recipes/accuchef.com/Mm13000k.mmf in the Internet Archive item cooking-recipes (https://archive.org/details/cooking-recipes).

What was changed: Read by machine from the mealmaster text: title, ingredients and method as written, columns closed up and wrapped lines joined; credit lines kept apart; e-mail addresses removed; an all-capitals title given ordinary capitals. Not rewritten.