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

Directions

 * 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.