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Course: Sides & Salads
Keyword: Artichoke Pasta Salad, Chicken, Pasta, Salads, Sides, Summer

Artichoke Pasta Salad

ACTIVE TIME: 22 minutes
TOTAL TIME: 22 minutes
Yield: 4 servings
Photo by Lynne Calamia
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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.
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