Artichoke Pasta Salad

• 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

1. In a large bowl toss all of the ingredients.
2. Serve or store in the refrigerator until ready to serve.
3. In a 1-quart mason jar, place all of the herbs, zest, chile, and peppercorns.
4. 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.
5. Let stand overnight.
6. Place cheesecloth over the top of the jar and replace the outer rim of the lid.
7. Invert and strain oil into desired container.
8. Yield: 2 cups

pasta, red wine vinegar, herb oil, grape tomatoes, fresh basil, fresh oregano, chicken, artichokes, salt, freshly ground black pepper, parsley, fresh basil, thyme, oregano, orange, dried arbol chile, black pepper, canola oil, extravirgin olive oil

Taken from www.foodnetwork.com/recipes/alton-brown/artichoke-pasta-salad-recipe.html (may not work)