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 Processoror Blender. Puree.. Gradually Add oil in a Thin Stream While Machine IsRunning. Season to Taste With pepper.

Add Cooked Pasta to Shrimp And Artichokes. Pour Dressing Mixture OverPasta, Shrimp And Artichokes And Mix Gently But Thoroughly. Cover AndRefrigerate at Least 3 Hours. (can be Made up to One Day Ahead to ThisPoint).

Stir in sunflower seeds Just Before Serving.

contributed by :
* World Recipes Y-Group