Antipasto Pasta Salad

I made this for a Christmas luncheon we had at work and it turned out really good. I've been looking for a go-to pasta salad recipe and this is it. I made the salad and dressing the night before and mixed in the dressing about an hour before serving after reading some reviews. It kept the salad moist.

Antipasta Pasta Salad

Source: Allrecipes.com

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Ingredients:
1 pound seashell pasta
1/4 pound Genoa salami, chopped
1/4 pound pepperoni sausage, chopped
1/2 pound Asiago cheese, diced
1 (6 ounce) can black olives, drained and chopped
1 red bell pepper, diced
1 green bell pepper, chopped
3 tomatoes, chopped
1 (.7 ounce) package dry Italian-style salad dressing mix
3/4 cup extra virgin olive oil
1/4 cup balsamic vinegar
2 tablespoons dried oregano
1 tablespoon dried parsley
1 tablespoon grated Parmesan cheese
salt and ground black pepper to taste

Directions:

1. Cook the pasta in a large pot of salted boiling water until al dente. Drain, and cool under cold water.

2. In a large bowl, combine the pasta, salami, pepperoni, Asiago cheese, black olives, red bell pepper, green bell pepper and tomatoes. Stir in the envelope of dressing mix. Cover, and refrigerate for at least one hour.

3. To prepare the dressing, whisk together the olive oil, balsamic vinegar, oregano, parsley, Parmesan cheese, salt and pepper. Just before serving, pour dressing over the salad, and mix well.

Broccoli, Chickpea, and Tomato Salad

I was getting sick of taking the plain ole salad to work for lunch everyday so I was excited to try this recipe out of my new cookbook. It's both tasty and healthy! Score!

Broccoli, Chickpea, and Tomato Salad
Source- Everyday Food: Great Food Fast

Ingredients:

1 pound broccoli
1 T dijon mustard
2 T red-wine vinegar
2 T olive oil
1/2 small red onion, minced
coarse salt and ground pepper
1 pint cherry tomatoes, halved
1 can (15 oz) chickpeas, drained and rinsed

Directions:

1. Cut the florets from the broccoli. In a large pot fitted with a steamer basket, bring 1 inch of water to a boil. Add the broccoli in a single layer. Cover; steam until crisp-tender, about 5 minutes.

2. In a large bowl, whisk together the mustard, vinegar, olive oil, and onion; season with salt and pepper.

3. Add the tomatoes, chickpeas, and broccoli; toss to coat. Serve chilled or at room temperature.