3 c Uncooked medium shell macaro

1 tb Olive or vegetable oil

1 c Pesto or

1 Container (8 ounces) pesto

1/2 c Small pitted ripe olives

1/4 c White wine vinegar

4 Italian plum tomatoes, each

-Into 4 wedges 4 c Coarsely shredded spinach

Grated parmesan cheese, if -desired 1 pk (6 ounces) frozen tiny

-Shrimp, thawed 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.