Crab and Artichoke Orzo Salad

Food & Wine.

• Ready In: 25 mins
• Serves: 4-6

Ingredients

• 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 wine 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

Directions

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.