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
• 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

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Instructions

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.