Title: Shrimp & feta cheese salad
 Categories: Salads, Pasta, Seafood
      Yield: 6 Servings
 
      1 lb Small Shells or Ditalini
           -OR other small pasta
           -shape, uncooked
      2 tb Margarine
      2 tb Flour
      2 c  Milk
      2 md Tomatoes; chopped
      1 c  Cubed feta cheese
      1 lb Small shrimp, cooked
      1    Green bell pepper; chopped
    1/2 c  Drained black olives
           -- pitted and sliced
      1 tb Chopped parsley
      2    Garlic cloves; minced
      1 ts Oregano
      1 ts Salt
    1/2 ts Black pepper

MMMMM--------------------------TOPPING-------------------------------
    1/2 c  Sliced almonds
    1/4 c  Fresh bread crumbs
    1/4 c  Grated Parmesan cheese
      2 tb 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.
  
  Each serving provides: 547 Calories; 33.7 g Protein; 61.4 g
  Carbohydrates; 18.1 g Fat; 195 mg Cholesterol; 1216 mg Sodium.
  Calories from fat: 30%