Crab And Artichoke Orzo Salad

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 1 lb orzo pasta
• 6 ounces artichoke hearts (drained, 4 reserved and the rest coarsely chopped)
• 2 garlic cloves
• 1 shallot, chopped
• 1 teaspoon dijon mustard
• 1 teaspoon dried greek oregano
• 2 large basil leaves
• 1/2 cup white vinegar
• 3/4 cup extra virgin olive oil
• salt & freshly ground black pepper
• 10 sun-dried tomatoes packed in oil, drained and sliced into 1/4-inch strips
• 5 scallions, thinly sliced crosswise
• 1 lb lump crabmeat, picked over
• 2 tablespoons chopped flat leaf parsley

Recipe

• 1 in a pot of boiling salted water, cook the orzo until al dente. drain and rinse under cold water, then drain; transfer to a bowl.
• 2 meanwhile, in a blender, puree the 4 reserved artichoke quarters with the garlic, shallot, mustard, oregano, basil and vinegar.
• 3 with the machine on, pour in the oil; season with salt and pepper.
• 4 stir 1 cup of the vinaigrette into the orzo. add the chopped artichokes, sun-dried tomatoes, scallions, crabmeat and parsley; season with salt and pepper.
• 5 spoon the orzo into shallow bowls and serve, passing the remaining vinaigrette at the table.