Categories: Pasta, Italian 
      Yield: 6 servings 
  
      3 c  Uncooked medium shell macaro             -Into 4 wedges 
      1 tb Olive or vegetable oil              4 c  Coarsely shredded spinach 
      1 c  Pesto or                                 Grated parmesan cheese, if 
      1    Container (8 ounces) pesto               -desired 
    1/2 c  Small pitted ripe olives            1 pk (6 ounces) frozen tiny 
    1/4 c  White wine vinegar                       -Shrimp, thawed 
      4    Italian plum tomatoes, each     
  
  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.