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