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Pesto Macaroni Salad

Serves: 6
Total Calories: 179

Ingredients

3 cups uncooked medium shell macaroni
1 tablespoon olive or vegetable oil
1 (8-ounce) container pesto
4 Italian plum tomatoes, each cut into 4 wedges
1/2 cup small pitted ripe olives
1/4 cup white wine vinegar
4 cups coarsely shredded spinach
Grated Parmesan cheese

Directions:

1. Cook macaroni as directed on package drain. Rinse in cold water drain and toss with oil.
2. 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.
3. Cover and refrigerate at least 2 hours but no longer than 24 hours. Toss sprinkle with cheese.

1 SERVING: Calories 470 (Calories from Fat 215) Fat 24g (Saturated 15g) Cholesterol 150mg Sodium 220mg Carbohydrates 56g (Dietary Fiber 5g) Protein 13g.

Nutritional Facts:

Serves: 6
Total Calories: 179
Calories from Fat: 20

This Pesto Macaroni Salad recipe is from the Betty Crocker's Best-Loved Recipes Cookbook. Download this Cookbook today.


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