Shrimp And Artichoke Pasta Salad With Pine Nuts

Recipe Ingredients

9 oz	255g	Artichoke hearts - quartered
2/3 lb	302g / 10oz	Shrimp - cooked, peeled
1/4 cup	59ml	Red wine vinegar
2 tablespoons	30ml	Dijon mustard
2 tablespoons	30ml	Fresh chives - chopped
1		Egg yolk
1 tablespoon	15ml	Shallots - minced
1/2 cup	118ml	Canola oil
		Pepper - to taste
1/2 lb	227g / 8oz	Pasta shells - cooked
1/4 cup	27g / 1oz	Sunflower seeds

Recipe Instructions

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.

Source:
Dining by Fireflies

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