I love love love this recipe. I pretty much used Alton Brown’s Artichoke Pasta Salad recipe with a few small changes to quantities and a couple ingredients. The herb oil is fantastic! I have been making this dish over and over again over the past couple of weeks because I can’t get enough of it. So good!
2 cups cooked whole wheat penne pasta, cooled
2 tablespoons red wine vinegar
3 tablespoons herb oil, recipe follows
1/4 cup sun-dried tomatoes, julienned
2 tablespoons thinly sliced fresh basil
1 tablespoon chopped fresh oregano
1/4 cup roughly chopped roasted chicken
1/4 cup roughly chopped marinated artichokes
1/4 cup sliced black olives
2 tbsp shredded parmesan cheese
Freshly ground black pepper
In a large bowl toss all of the ingredients. Serve or store in the refrigerator until ready to serve.
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
In a 1-quart mason jar or glass container, 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 or strainer over the top of the jar and replace the outer rim of the lid. Invert and strain oil into desired container.