Pesto-Macaroni Salad

1. 1

   Cook macaroni as directed on package.

2. 2

   Rinse in cold water and drain; toss with oil.

3. 3

   Mix pesto, olives, vinegar and tomatoes in large bowl.

4. 4

   Arrange 2 cups macaroni and 2 cups spinach on olive mixture; repeat.

5. 5

   Cover and refrigerate at least 2 hours.

6. 6

   Toss and sprinkle with cheese.

7. 7

   Makes 6 servings (about 1/4 cup each), 500 calories per serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.