Shrimp & artichoke pasta salad


1 lb med pasta shells, cooked
2 9-oz pkg frozen artichoke hearts
1 1/2 lbs medium shrimp; peeled, deveined and cooked
1/2 cup red wine vinegar
1/4 cup dijon mustard
1/4 cup fresh chives, snipped

2 egg yolks
2 tbsp green onion, minced
1/2 cup olive oil
1/4 cup vegetable oil
salt and freshly ground pepper

How to prepare

Cook artichoke hearts according to package directions. Drain and place in a large bowl. Add shrimp and place bowl in refrigerator. Combine vinegar, mustard, chives, egg yolks and onion in a blender or food processor. Combine oils. W/machine running, slowly add oil in a thin stream. Season with salt and pepper. Pour over artichoke hearts and shrimp. Cover and refrigerate 2 to 4 hours, stirring occasionally. Combine shrimp and artichokes with pasta and toss thoroughly. Cover and refrigerate until chilled. Serve cold. Makes 4 to 6 servings

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