Artichoke Pasta Salad - Alton Brown

Ingredients

• 1/2 bunch parsley
• 1/2 cup packed fresh basil leaves
• 1/2 bunch fresh thyme
• 1/2 cup packed fresh oregano leaves
• 1/2 medium orange, zested
• 1 dried arbol chile
• 1 teaspoon whole black peppercorns
• 2 cups canola oil
• 1 cup extra-virgin olive oil
• 4 cups bow-tie pasta, cooked and cooled
• 3 tablespoons red wine vinegar
• 3 tablespoons herb oil
• 1 pint grape tomatoes, split
• 2 tablespoons thinly sliced fresh basil
• 1 tablespoon chopped fresh oregano
• 2 cups roughly chopped roasted chicken
• 1 1/2 cups roughly chopped marinated artichokes
• 3 tablespoons pine nuts, toasted
• 1 teaspoon Kosher salt, divided
• 1 teaspoon Freshly ground black pepper
• 4 ounces goat cheese, crumbled