Artichoke Pasta Salad

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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

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

Herb Oil:

  1. 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.
  2. Place cheesecloth over the top of the jar and replace the outer rim of the lid. Invert and strain oil into desired container.