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Shrimp And Artichoke Pasta Salad With Pine Nuts


Course : Pasta Salads
Serves: 8
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Ingredients:


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 tablespoons shallots -- minced

1/2 cup canola oil

1/4 teaspoon pepper -- to taste

1/2 pound pasta shells -- cooked

1/4 cup pinenuts
 

Preparation / Directions:


1. Place artichoke hearts and shrimp in large bowl. 2. 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. 3. 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). 4. Stir in pinenuts just before serving.

 

Nutritional Information:

294 Calories (kcal); 16g Total Fat; (47% calories from fat); 13g Protein; 26g Carbohydrate; 84mg Cholesterol; 136mg Sodium

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