ARTICHOKE
PASTA SALAD

Artichoke Pasta Salad

INGREDIENTS

Pasta

  • 4 cups cooked bow tie pasta, cooled
  • 2 Tbsp red wine vinegar
  • 3 Tbsp Herb Oil, recipe follows
  • 1 cup grape tomatoes, split
  • 2 Tbsp thinly sliced fresh basil
  • 1 Tbsp chopped fresh oregano
  • 1 cup roughly chopped roasted chicken
  • 1 cup roughly chopped marinated artichokes
  • Salt
  • Freshly ground black pepper

Herb Oil (Makes 2 cups)

  • ½ bunch parsley
  • ½ cup packed fresh basil
  • ½ bunch fresh thyme
  • ½ cup packed fresh oregano
  • ½ orange, zested
  • 1 whole dried arbol chile
  • 1 tsp whole black peppercorns
  • 2 cups canola oil
  • 1 cup extra-virgin olive oil

DIRECTIONS

Pasta

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

Herb Oil (Makes 2 cups)

  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 200ºF. 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.

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