My LISTGIV to the List.

ObAng: Since this is a Greek recipe, it is up to you as to wther or not you drop the filioque. Just remember: Any messes you make by dropping anything, YOU have to clean up.

Greek Pasta Salad
from the Kitchen of the Reverend David Johnson, Starkville, Mississippi
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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.