Artichoke Pasta Salad

	TOTAL TIME: 22 min Prep: 10 min Inactive Prep: ... Cook: 12 min YIELD: 4 servings LEVEL: Easy
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
HERB OIL:
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
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