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Shrimp And Artichoke Pasta Salad With Pine Nuts

  • 8servings

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Source: www.cookingindex.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsB1, B2, B3, B6, B12, E
MineralsZinc, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 9 oz 255g Artichoke hearts - quartered

  2. 2/3 lb 302g / 10oz Shrimp - cooked, peeled

  3. 1/4 cup 59ml Red wine vinegar

  4. 2 tablespoons 30ml Dijon mustard

  5. 2 tablespoons 30ml Fresh chives - chopped

  6. 1 Egg yolk

  7. 1 tablespoon 15ml Shallots - minced

  8. 1/2 cup 118ml Canola oil

  9. Pepper - to taste

  10. 1/2 lb 227g / 8oz Pasta shells - cooked

  11. 1/4 cup 27g / 1oz Sunflower seeds

Instructions Jump to Ingredients ↑

  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 sunflower seeds just before serving.

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