4.2 6

Crab and Artichoke Orzo Salad

  • Total Time:
  • Servings: 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.


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KEY: Spring, Summer, Fast - Column, Barbecue/Cookout, Easter, Mother's Day, Greek, Pasta & Noodles, Salads, Fast, Healthy, Dinner, Lunch

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  • 1 pound orzo
  • One 6-ounce jar marinated artichoke-heart quarters, 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 wine vinegar
  • 3/4 cup extra-virgin olive oil
  • Salt and freshly ground pepper
  • 10 oil-packed sun-dried tomato halves, drained and sliced into 1/4-inch strips
  • 5 scallions, thinly sliced crosswise
  • 1 pound jumbo lump crabmeat, picked over
  • 2 tablespoons chopped flat-leaf parsley

How to make this 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. With the machine on, pour in the oil; season with salt and pepper.
  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.
Contributed By Published May 2006

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