Shrimp and Feta Cheese Salad - 4/17/04

Shrimp and Feta Cheese Salad

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

1/2 cup sliced almonds
1/4 cup fresh bread crumbs
1/4 cup grated Parmesan cheese
2 Tbs melted margarine

  1. 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.

  2. 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.

  3. 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.

Servings: 6