Crab and Artichoke Orzo Salad Recipe

Name: Crab and Artichoke Orzo Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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; ½ cup white wine vinegar; ¾ 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

Servings: persons

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
½ cup white wine vinegar
¾ 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

1
In a pot of boiling salted water, cook the orzo until al dente.
2
Drain and rinse under cold water, then drain; transfer to a bowl.
3
Meanwhile, in a blender, puree the 4 reserved artichoke quarters with the garlic, shallot, mustard, oregano, basil and vinegar.
4
With the machine on, pour in the oil; season with salt and pepper.
5
Stir 1 cup of the vinaigrette into the orzo.
6
Add the chopped artichokes, sun-dried tomatoes, scallions, crabmeat and parsley; season with salt and pepper.
7
Spoon the orzo into shallow bowls and serve, passing the remaining vinaigrette at the table.

961

kcal

Calories

Fat

113

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 lb orzo pasta, 6 ounces artichoke hearts (drained, 4 reserved and the rest coarsely chopped), 2 garlic cloves, 1 shallot, chopped, and more.

Yes, Crab and Artichoke Orzo Salad falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Crab and Artichoke Orzo Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions