• 4servings
  • 22minutes

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, B9, C, E, P
MineralsNatrium, Fluorine, Silicon, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 4 cups cooked bow tie pasta, cooled

  2. 2 tablespoons red wine vinegar

  3. 3 tablespoons herb oil, recipe follows

  4. 1 cup grape tomatoes, split

  5. 2 tablespoons thinly sliced fresh basil

  6. 1 tablespoon chopped fresh oregano

  7. 1 cup roughly chopped roasted chicken

  8. 1 cup roughly chopped marinated artichokes Salt Freshly ground black pepper

  9. 1/2 bunch parsley

  10. 1/2 cup packed fresh basil

  11. 1/2 bunch fresh thyme

  12. 1/2 cup packed fresh oregano

  13. 1/2 orange, zested

  14. 1 whole dried arbol chile

  15. 1 teaspoon whole black pepper corns

  16. 2 cups canola oil

  17. 1 cup extra-virgin olive oil

Instructions Jump to Ingredients ↑

  1. In a large bowl toss all of the ingredients. Serve or store in the refrigerator until ready to serve.

  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 200 degrees F. Pour the hot oils into the jar and cover with a kitchen towel. Let stand overnight.

  3. Place cheesecloth over the top of the jar and replace the outer rim of the lid. Invert and strain oil into desired container.

  4. Yield: 2 cups


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