Chicken and Spinach Pasta Salad

12 oz box of Farfalle

1lb baby spinach (bagged is easiest)

1 rotisserie chicken

½ lb red seedless grapes

Dressing: (I always make double)

½ cup grated parmesan cheese

6 T. olive oil

4 T red wine vinegar

½ t. black pepper

½ t. salt

Prepare pasta according to package directions.  Rinse with cold water and drain well.

Cut spinach into reasonable size, if needed.

Debone chicken and cut into bite sized pieces.

Cut grapes in ½.

Combine dressing ingredients in a covered container and shake well.

Mix pasta, spinach, chicken and grapes in a LARGE bowl. Add dressing and toss to coat ingredients.

Refrigerate for 4-6 hours to blend flavors.

Makes a huge bowl…maybe 12 to 15 good sized servings.  After first day you may want to add a little olive oil to the leftovers if most of the dressing has been absorbed.

Serve with crunchy bread…or any bread.

Artichoke and Broccoli Pasta Salad

2 T champagne (or white wine) vinegar
2 cloves garlic, finely chopped
Sea salt and ground black pepper
1/2 cup extra virgin olive oil
1 (12-ounce) jar marinated artichoke hearts, chopped
1/2 red bell pepper, diced
1/2 green bell pepper, diced
2 cups broccoli, cut into small florets and cooked in boiling water for 2 minutes
1/2 cup sliced pitted Kalamata olives
1/2 cup sliced basil
1/2 cup freshly grated Parmigiano-Reggiano or 1 cup crumbled feta
1 pound penne pasta, cooked al dente

In a medium bowl, whisk together the vinegar, garlic, salt and pepper. Slowly whisk in olive oil and continue whisking until dressing thickens. Set aside. In a large bowl, combine all remaining ingredients. Add dressing and toss to coat. Taste and adjust seasonings.