LOCATION: Recipes >> Salad Recipes >> Shrimp Pasta Salad
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Shrimp Pasta Salad
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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 sunflower seeds
Place artichoke hearts and shrimp in large bowl.
Combine vinegar, mustard, chives, egg yok 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.
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