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.