Artichoke Pasta Salad
- 20m Prep Time
- 10m Cook Time
- 30m Ready In
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
- 946 ml cooked bow tie pasta cooled
- 29.6 ml red wine vinegar
- 44.4 ml Herb Oil
- 237 ml grape tomatoes split
- 29.6 ml fresh basil thinly sliced
- 14.8 ml fresh oregano chopped
- 237 ml roasted chicken roughly chopped
- 237 ml marinated artichokes roughly chopped
- Salt
- Freshly ground black pepper
- 0.5 bunch parsley
- 118 ml fresh basil packed
- 0.5 bunch fresh thyme
- 118 ml fresh oregano packed
- 0.5 orange zested
- 1 whole dried arbol chile
- 4.93 ml whole black pepper corns
- 473 ml canola oil
- 237 ml 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.
- 29.6 ml red wine vinegar
- 44.4 ml Herb Oil
- Salt
- Freshly ground black pepper
- 0.5 bunch parsley
- 0.5 bunch fresh thyme
- 1 whole dried arbol chile
- 4.93 ml whole black pepper corns
- 473 ml canola oil
- 237 ml extra-virgin olive oil
Prepare
- 946 ml cooked bow tie pasta, cooled
- 237 ml grape tomatoes, split
- 29.6 ml fresh basil, thinly sliced
- Chop 14.8 ml fresh oregano
- 237 ml roasted chicken, roughly chopped
- 237 ml marinated artichokes, roughly chopped
- 118 ml fresh basil, packed
- 118 ml fresh oregano, packed
- Zest 0.5 orange
Let's Cook
-
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.
-
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.