Shrimp and Artichoke Pasta Salad

Description

Contributed by World Recipes Y-Group

Ingredients

• 9 ounces artichoke hearts — quartered
• ⅔ pound shrimp, cooked — peeled
• ¼ cup red wine vinegar
• 2 tablespoons Dijon mustard
• 2 tablespoons fresh chives — chopped
• 1 whole egg yolk
• 1 tablespoon shallots — minced
• ½ cup canola oil
• pepper -- to taste
• ½ pound pasta shells — cooked
• ¼ cup pine nuts

Procedures

1. Place artichoke hearts and shrimp in large bowl.
2. Combine vinegar, mustard, chives, egg yolk and shallots in food processor or blender. Purée.
3. Gradually add oil in a thin stream while machine is running.
4. Season to taste with pepper.
5. Add cooked pasta to shrimp and artichokes.
6. Pour dressing mixture over pasta, shrimp and artichokes and mix gently but thoroughly.
7. Cover and refrigerate at least 3 hours (can be made up to one day ahead to this point).
8. Stir in sunflower seeds just before serving.