Crab and Artichoke Orzo Salad

• 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
• 12 cup white wine vinegar
• 34 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.

orzo pasta, hearts, garlic, shallot, mustard, oregano, basil, white wine vinegar, extra virgin olive oil, salt, tomatoes, scallions, lump crabmeat, flat leaf parsley

Taken from www.food.com/recipe/crab-and-artichoke-orzo-salad-254856 (may not work)