St. Sam's and St. Bede's Recipe Pages
                Bon Appetit!
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                 Greek Pasta Salad 
     from the Kitchen of the Reverend David Johnson 
              Starkville, Mississippi 

Ingredients: 

     8 ounces vermicelli or angel hair pasta 
     1 can of artichoke hearts, drained and quartered 
     1 pound medium shrimp, boiled and peeled 
     2 tablespoons Cavender's Greek Seasoning 
     3 tablespoons of lemon juice 
     3 cloves of garlic, finely chopped 
     1/2 cup of olive oil 
     1 can of pitted black olives, sliced 

Mix olive oil, Greek seasoning, garlic, and lemon juice together in a bowl. 
Cover and set aside (I find it helps to let it sit in the fridge for a few hours 
it lets the flavors blend together). 

Prepare vermicelli or angel hair pasta according to directions. 
After pasta is cooked, drain immediately and rinse with cold water. 
Drain completely. 

Place pasta in a large bowl. Add shrimp, artichoke hearts, and olives. 
Pour oil mixture over the pasta/shrimp mixture and toss thoroughly. 
Let sit in the refrigerator for at least four hours. 
Serve cold and enjoy. 

Joel T. Keys 
St Simons Island, GA USA 

From: "Joel T. Keys" 
Subject: Recipe 
Date: Wed, 23 Dec 1998