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.