Artichoke Pasta Salad
ACTIVE TIME: 22 minutes
TOTAL TIME: 22 minutes
Yield: 4 servings
Photo by Lynne Calamia
Read More
Read Less
Software
Herb Oil
- 1/2 bunch parsley
- 1/2 cup packed fresh basil leaves
- 1/2 bunch fresh thyme
- 1/2 cup packed fresh oregano leaves
- 1/2 medium orange, zested
- 1 dried arbol chile
- 1 teaspoon whole black peppercorns
- 2 cups canola oil
- 1 cup extra-virgin olive oil
Artichoke Pasta Salad
- 4 cups bow-tie pasta, cooked and cooled
- 3 tablespoons red wine vinegar
- 3 tablespoons herb oil
- 1 pint grape tomatoes, split
- 2 tablespoons thinly sliced fresh basil
- 1 tablespoon chopped fresh oregano
- 2 cups roughly chopped roasted chicken
- 1 1/2 cups roughly chopped marinated artichokes
- 3 tablespoons pine nuts, toasted
- 1 teaspoon Kosher salt, divided
- 1 teaspoon Freshly ground black pepper
- 4 ounces goat cheese, crumbled
Specialized Hardware
1-quart canning jar
Candy/fry thermometer
ACTIVE TIME: 22 minutes
TOTAL TIME: 22 minutes
Yield: 4 servings
Procedure
Herb Oil
- For the Herb Oil: In a 1-quart canning jar, place all of the herbs, zest, chile, and peppercorns. Pour both oils into a saucepan and heat to 200ºF. Carefully 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.
Artichoke Pasta Salad
- Place the split tomatoes in a large mixing bowl and sprinkle a 1/2 teaspoon of the salt evenly over the top. Mix with a spoon and let sit for 5 minutes.
- Add all of the remaining ingredients to the bowl with the tomatoes and toss to combine. Serve at room temperature, or store in the refrigerator until ready to serve.
RELATED RECIPES
