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Artichoke Pasta Salad

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Print Recipe  appetizer 
  • Cuisine :
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  • Course : Dinner
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Artichoke Pasta Salad


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

Step by Step method

    Step 1.

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

    Step 2.

    For the Herb Oil:

    Step 3.

    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°F. Pour the hot oils into the jar and cover with a kitchen towel. Let it stand overnight.

    Step 4.

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

Tips & variations

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