Crab And Artichoke Orzo Salad Recipes

ORZO WITH CRAB AND ARTICHOKE

Orzo with Crab and Artichoke image

Provided by Michael Psilakis

Categories Blender Pasta Tomato Vegetable Dinner Seafood Crab Artichoke Healthy Self Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added

Yield Makes 4 servings

Number Of Ingredients 14

Ingredients

1 jar (6 ounces) marinated artichoke hearts, drained and blotted
3 tablespoons white wine vinegar
1 shallot, coarsely chopped
2 cloves garlic
1 teaspoon Dijon mustard
2 large basil leaves
1/2 teaspoon dried oregano
3 tablespoons extra-virgin olive oil
1/2 pound orzo
3/4 pound jumbo lump crabmeat
1 pint cherry tomatoes, halved
10 oil-packed sun-dried tomatoes, drained and sliced into thin strips
1/4 cup minced chives
2 tablespoons chopped flat-leaf parsley

Steps:

Bring a large pot of water to a boil. Coarsely chop all but 4 artichoke hearts; set aside hearts. Place remaining hearts in a blender. Add vinegar, shallot, garlic, mustard, basil and oregano; season with salt and pepper. Turn on blender and slowly add oil until dressing is emulsified; set aside. Add orzo to boiling water and cook until al dente, about 8 minutes. Drain pasta and then rinse under cold water. Drain again and transfer to a bowl; add crabmeat, cherry tomatoes, sun-dried tomatoes, chives, parsley, reserved artichoke and dressing; toss. Divide among 4 plates. Leftovers are also delicious chilled.

GREEK ORZO ARTICHOKE SALAD

Greek Orzo Artichoke Salad image

Received this gem in an email! This will serve well at summer potlucks (with much coming from the garden!) as a side for lovely things off the grill - bluefish, shrimp, maybe even flounder!

Provided by Busters friend

Categories Vegetable

Time 25m

Yield 6-8 serving(s)

Number Of Ingredients 12

Ingredients

1 1/2 cups orzo pasta, uncooked
12 ounces marinated artichoke hearts (2 - 6 ounce cans)
1 tomatoes, seeded and chopped
1 cucumber, seeded and chopped
1 red onion, chopped
2 garlic cloves, crushed
1 cup feta cheese, crumbled
2 ounces black olives, drained (2 ounce can)
1/4 cup parsley, chopped
1 tablespoon lemon juice
1/2 teaspoon oregano, dried
1/2 teaspoon lemon pepper

Steps:

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
Drain artichoke hearts, reserving liquid.
In large bowl combine pasta, artichoke hearts, garlic, tomato, cucumber, onion, feta, olives, parsley, lemon juice, oregano and lemon pepper. Toss and chill for 1 hour in refrigerator.
Just before serving, drizzle reserved artichoke marinade over salad.

Nutrition Facts : Calories 283.3, Fat 7.2, SaturatedFat 4, Cholesterol 22.2, Sodium 422, Carbohydrate 44.6, Fiber 5.6, Sugar 4.6, Protein 11.9

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