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Artichoke Pasta Salad
ACTIVE TIME: 22 minutes
TOTAL TIME: 22 minutes
Yield: 4 servings
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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
- 2 tablespoons red wine vinegar
- 3 tablespoons herb oil
- 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
- Kosher salt, to taste
- Freshly ground black pepper, to taste
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
- Toss all of the ingredients together in a large bowl. Serve at room temperature, or store in the refrigerator until ready to serve.
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