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Pesto, Macaroni and Tuna Salad

3 c Uncooked medium shell macaroni
1 tb Olive or vegetable oil
1 Container pesto or; (8 ounces)
1 c Pesto
4 Italian plum tomatoes; each cut into 4 wedges
1/2 c Small pitted ripe olives
1/4 c White wine vinegar
4 c Coarsely shredded spinach
1 cn Tuna; (6-1/2 ounces) drained
Grated parmesan cheese

Cook macaroni as directed on package; drain. Rinse in cold water; drain and toss with oil. 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. Cover and refrigerate at least 2 hours, but no longer than 24 hours. Add tuna.

Toss; sprinkle with cheese.

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