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Crab and Artichoke Orzo Salad

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“Food & Wine.”
READY IN:
25mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

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.

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