*  Exported from  MasterCook II  *
 
              SHRIMP AND ARTICHOKE PASTA SALAD WITH PINE NUTS
 
 Recipe By     : Dining by Fireflies, The Junior League of Charlotte, NC
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Pastas And Rice                  Salads
                 Seafood - Entrees                Vegetables
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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           pine nuts
 
 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.
 
 
 
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