Artichoke and shrimp pasta salad - bon appetit

Yield: 6 servings

Measure Ingredient
2 9-oz packages frozen artichoke hearts
1½ pounds Cooked medium shrimp, peeled and deveined
½ cup Red wine vinegar
¼ cup Dijon mustard
¼ cup Snipped fresh chives
2 Egg yolks
2 tablespoons Minced shallot
1 cup Olive oil
½ cup Vegetable oil
Salt & freshly ground pepper
1 pounds Medium pasta shells, freshly cooked and slightly cooled

Cook artichoke hearts according to package directions. Drain and place in large bowl. Add shrimp.

Combine vinegar, mustard, chives, yolks and shallot in blender or processor. With machine running, gradually add both oils in thin stream. Season with salt and pepper. Pour over artichoke hearts and shrimp. Cover and refrigerate 2 to 4 hours, stirring occasionally.

Add pasta shells and toss thoroughly. Cover and refrigerate until well chilled. (Can be made 1 day ahead.) Serve cold.

Bon Appetit/August/89 Scanned & fixed by Di and Gary

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