Artichoke Pasta Salad

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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