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. Per serving: 51 Calories (kcal); 2g Total Fat; (26% calories from fat); 7g Protein; 3g Carbohydrate; 11mg Cholesterol; 15mg Sodium Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Recipe by: Betty Crockers Smartcook Converted by MM_Buster v2.0n.
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|Serving Size: 1 Serving (59g)|
|Recipe Makes: 6 servings|
|Calories from Fat: 15 (10%)|
|Amt Per Serving||% DV|
|Total Fat 1.6g||2 %|
|Saturated Fat 0.3g||1 %|
|Monounsaturated Fat 0.9g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 0mg||0 %|
|Sodium 2.7mg||0 %|
|Potassium 84.7mg||2 %|
|Total Carbohydrate 28.2g||8 %|
|Dietary Fiber 1.2g||5 %|
|Sugars, other 27g|
|Protein 4.9g||7 %|
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Calories per serving: 153
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