Prep Time
10 min
Cook Time
12 min
Yields
4 servings
Ready in under 25 minutes, this is a great Italian dish for a quick lunch or dinner.
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ingredients
Pasta
4
cups cooked bow tie pasta, cooled
2
Tbsp red wine vinegar
3
Tbsp Herb Oil, recipe follows
1
cup grape tomatoes, split
2
Tbsp thinly sliced fresh basil
1
Tbsp chopped fresh oregano
1
cup roughly chopped roasted chicken
1
cup roughly chopped marinated artichokes
Salt
Freshly ground black pepper
Herb Oil (Makes 2 cups)
½
bunch parsley
½
cup packed fresh basil
½
bunch fresh thyme
½
cup packed fresh oregano
½
orange, zested
1
whole dried arbol chile
1
tsp whole black peppercorns
2
cups canola oil
1
cup extra-virgin olive oil
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directions
Step 1
In a large bowl toss all of the ingredients. Serve or store in the refrigerator until ready to serve.
Step 2
In a 1-quart mason jar, place all of the herbs, zest, chile, and peppercorns. Pour both oils into a saucepan and heat to 200ºF. Pour the hot oils into the jar and cover with a kitchen towel. Let stand overnight.
Step 3
Place cheesecloth over the top of the jar and replace the outer rim of the lid. Invert and strain oil into desired container.