Shrimp & feta cheese salad
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Small Shells or Ditalini OR other small pasta shape, uncooked |
| 2 | tablespoons | Margarine |
| 2 | tablespoons | Flour |
| 2 | cups | Milk |
| 2 | mediums | Tomatoes; chopped |
| 1 | cup | Cubed feta cheese |
| 1 | pounds | Small shrimp, cooked |
| 1 | Green bell pepper; chopped | |
| ½ | cup | Drained black olives pitted and sliced |
| 1 | tablespoon | Chopped parsley |
| 2 | Garlic cloves; minced | |
| 1 | teaspoon | Oregano |
| 1 | teaspoon | Salt |
| ½ | teaspoon | Black pepper |
| ½ | cup | Sliced almonds |
| ¼ | cup | Fresh bread crumbs |
| ¼ | cup | Grated Parmesan cheese |
| 2 | tablespoons | Melted margarine |
Directions
TOPPING
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 2½-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; 61⅖ g Carbohydrates; 18⅒ g Fat; 195 mg Cholesterol; 1216 mg Sodium.
Calories from fat: 30%
Copyright National Pasta Association () (Reprinted with permission)