Shrimp and Artichoke Pasta Salad

SHRIMP AND ARTICHOKE PASTA SALAD WITH PINE NUTS

9     ounces        artichoke hearts -- quartered 2/3 pound         shrimp, cooked -- peeled 1/4 cup           red wine vinegar 2     tablespoons   Dijon mustard 2     tablespoons   fresh chives -- chopped 1     whole         egg yolk 1     tablespoon    shallots -- minced 1/2 cup           canola oil pepper -- to taste 1/2 pound         pasta shells -- cooked 1/4 cup           pine nuts Place artichoke hearts and shrimp in large bowl. Combine vinegar, mustard, chives, egg yolk and shallots in food processor or blender. Puree.. Gradually add oil in a thin stream while machine is running. Season to taste with pepper. Add cooked pasta to shrimp and artichokes. Pour dressing mixture over pasta, shrimp and artichokes and mix gently but thoroughly. Cover and refrigerate at least 3 hours. (Can be made up to one day ahead to this point). Stir in sunflower seeds just before serving.

Contributed by :
* World Recipes Y-Group