ARTICHOKE PASTA SALAD

Artichoke Pasta Salad image

Provided by Alton Brown

Time 22m

Yield 4 servings

Number Of Ingredients 19

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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
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

Steps:

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

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