Recipe courtesy of Alton Brown

Artichoke Pasta Salad

Name: Artichoke Pasta Salad
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H12M0.000S
Total time: P0Y0M0DT0H22M0.000S
Yield: 4 servings
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; 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

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Level: Easy
Total: 22 min

Prep: 10 min
Cook: 12 min

Yield: 4 servings

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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.