Artichoke Pasta Salad

Total Time:
22 min
Prep:
10 min
Cook:
12 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 4 cups cooked bow tie pasta, cooled
  • 2 tablespoons red wine vinegar
  • 3 tablespoons herb oil, recipe follows
  • 1 cup grape tomatoes, split
  • 2 tablespoons thinly sliced fresh basil
  • 1 tablespoon chopped fresh oregano
  • 1 cup roughly chopped roasted chicken
  • 1 cup roughly chopped marinated artichokes
  • Salt
  • Freshly ground black pepper
  • Herb Oil:
  • 1/2 bunch parsley
  • 1/2 cup packed fresh basil
  • 1/2 bunch fresh thyme
  • 1/2 cup packed fresh oregano
  • 1/2 orange, zested
  • 1 whole dried arbol chile
  • 1 teaspoon whole black pepper corns
  • 2 cups canola oil
  • 1 cup extra-virgin olive oil
Directions

In a large bowl toss all of the ingredients. Serve or store in the refrigerator until ready to serve.

Herb Oil:

In a 1-quart mason jar, place all of the herbs, zest, chile, and peppercorns. Pour both oils into a saucepan and heat to 200 degrees F. Pour the hot oils into the jar and cover with a kitchen towel. Let stand overnight.

Place cheesecloth over the top of the jar and replace the outer rim of the lid. Invert and strain oil into desired container.

Yield: 2 cups


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    This recipe is featured in:

    Spring Entertaining Guide