Artichoke Pasta Salad
Artichoke Pasta Salad
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1855
- Total Fat
- 177
- Saturated Fat
- 17
- Carbohydrates
- 59
- Dietary Fiber
- 10
- Sugar
- 5
- Protein
- 18
- Cholesterol
- 26
- Sodium
- 1183
- Total: 22 min
- Prep: 10 min
- Cook: 12 min
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1855
- Total Fat
- 177
- Saturated Fat
- 17
- Carbohydrates
- 59
- Dietary Fiber
- 10
- Sugar
- 5
- Protein
- 18
- Cholesterol
- 26
- Sodium
- 1183
- Total: 22 min
- Prep: 10 min
- Cook: 12 min
Ingredients
4 cups cooked bow tie pasta, cooled
2 tablespoons red wine vinegar
3 tablespoons Herb Oil, recipe follows
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
Salt
Freshly ground black pepper
Herb Oil:
1/2 bunch parsley
1/2 cup packed fresh basil
1/2 bunch fresh thyme
1/2 cup packed fresh oregano
1/2 orange, zested
1 whole dried arbol chile
1 teaspoon whole black pepper corns
2 cups canola oil
1 cup extra-virgin olive oil
Directions
- In a large bowl toss all of the ingredients. Serve or store in the refrigerator until ready to serve.
Herb Oil:
- In a 1-quart mason jar, place all of the herbs, zest, chile, and peppercorns. Pour both oils into a saucepan and heat to 200 degrees F. 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.
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