Shrimp and Feta Cheese Salad

1 pound Small Shells, Ditalini, or other small pasta shape, uncooked
2 tablespoons margarine
2 tablespoons 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 tablespoon chopped parsley
2 cloves garlic, minced
1 teaspoon oregano
1 teaspoon salt
1/2 teaspoon black pepper

TOPPING
1/2 cup sliced almonds
1/4 cup fresh bread crumbs
1/4 cup grated Parmesan cheese
2 tablespoons melted margarine
Servings: 6
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. 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.

2. 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.