Artichoke Pasta Salad
20m prep 10m cook 30m ready
A hearty pasta salad with roasted chicken, marinated artichokes, and fresh herbs in a homemade herb oil. Perfect for a light lunch or side dish.
Ingredients
- 4 cup cooked bow tie pasta cooled
- 2 tbsp red wine vinegar
- 3 tbsp Herb Oil
- 1 cup grape tomatoes split
- 2 tbsp fresh basil thinly sliced
- 1 tbsp fresh oregano chopped
- 1 cup roasted chicken roughly chopped
- 1 cup marinated artichokes roughly chopped
- Salt
- Freshly ground black pepper
- 0.5 bunch parsley
- 1/2 cup fresh basil packed
- 0.5 bunch fresh thyme
- 1/2 cup fresh oregano packed
- 0.5 orange zested
- 1 whole dried arbol chile
- 1 tsp whole black pepper corns
- 2 cup canola oil
- 1 cup extra-virgin olive oil
Nutrition (per serving, estimated)
Estimated based off 12 of 19 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 35.1 mg
- Iron: 1.27 mg
- Magnesium: 20.1 mg
- Phosphorus: 82.9 mg
- Potassium: 298 mg
- Zinc: 0.53 mg
Let's Prepare
Collect
Gather these ingredients - no prep needed yet.
- 2 tbsp red wine vinegar
- 3 tbsp Herb Oil
- Salt
- Freshly ground black pepper
- 0.5 bunch parsley
- 0.5 bunch fresh thyme
- 1 whole dried arbol chile
- 1 tsp whole black pepper corns
- 2 cup canola oil
- 1 cup extra-virgin olive oil
Prepare
- 4 cup cooked bow tie pasta, cooled
- 1 cup grape tomatoes, split
- 2 tbsp fresh basil, thinly sliced
- Chop 1 tbsp fresh oregano
- 1 cup roasted chicken, roughly chopped
- 1 cup marinated artichokes, roughly chopped
- 1/2 cup fresh basil, packed
- 1/2 cup fresh oregano, packed
- Zest 0.5 orange
Let's Cook
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Step 1.
In a large bowl, toss all of the ingredients together until evenly combined. Serve immediately or cover and refrigerate until ready to serve.
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Step 2.
For the Herb Oil: In a 1-quart mason jar, combine all of the herbs, zest, chile, and peppercorns.
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Step 3.
Pour both oils into a saucepan and heat over medium heat until the oil reaches 200°F, using a thermometer to check.
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Step 4.
Pour the hot oils into the jar with the herbs and spices. Cover the jar with a clean kitchen towel and let it stand at room temperature overnight (about 12 hours).
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Step 5.
The next day, place a piece of cheesecloth over the top of the jar and screw on the outer rim of the lid to secure it. Invert the jar over a container and let the oil strain through the cheesecloth. Discard the solids. Transfer the strained herb oil to a clean container for storage.
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