- 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:
DIRECTIONS
In a large bowl toss all of the ingredients. Serve or store in the refrigerator until ready to serve.
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.
Yield: 2 cups
# posted by Chelsea @ 5:10 PM
