Recipe: Hot Shrimp and Feta Cheese Salad

Shrimp and Feta Cheese Salad
Serves 6

1 pound Small Shells, Ditalini or other small pasta shape, uncooked
2 tbsp. margarine
2 tbsp. flour
2 cups milk
2 medium tomatoes, chopped
1 cup cubed feta cheese
1 pound small shrimp, cooked
1 green bell pepper, chopped
1/2 cup drained black olives, pitted and sliced
1 tbsp. chopped parsley
2 cloves garlic, minced
1 tsp. oregano
1 tsp. salt
1/2 tsp. black pepper

Topping:
1/2 cup sliced almonds
1/4 cup fresh bread crumbs
1/4 cup grated Parmesan cheese
2 tbsp. melted margarine



Prepare pasta according to package directions;
drain. Melt margarine in saucepan; whisk in flour.
Cook until mixture is bubbly. Whisk in milk.

Cook over medium-low heat for 20 minutes,
stirring often. Toss together pasta, sauce
and remaining ingredients except topping.

Spoon mixture into a 2 1/2-quart casserole
dish. Cover and bake at 350 F for 20 minutes.

While pasta is baking, toss together
almonds, bread crumbs and Parmesan cheese.
Mix in margarine. When pasta is done,
remove from oven, sprinkle topping over and serve.