Active Time
N/A
Total Time
25 MIN
Yield
Serves : 4 to 6

Marinated-artichoke lovers will adore this unusual take on cold pasta salad. Pureed artichokes flavor the tangy vinaigrette; chopped ones get tossed with the orzo and crab.    More Recipes From Michael Psilakis  

How to Make It

Step 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.

Step 2    

Meanwhile, in a blender, puree the 4 reserved artichoke quarters with the garlic, shallot, mustard, oregano, basil and vinegar. With the machine on, pour in the oil; season with salt and pepper.

Step 3    

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. Spoon the orzo into shallow bowls and serve, passing the remaining vinaigrette at the table.

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