Pesto Tortellinni Salad with Tomatoes and Artichokes

So The Hubs has been out of town for a few days now so I thought I would indulge in some much needed girl food!  At least thats what he would call it.  The fact that its a pasta dish that is quite healthy, falls under the category "Girl Food" in his book.  So I take every opportunity that I have to cook something light and fresh and eat it for lunch and dinner and maybe a snack inbetween. 

And can I just say this dish is just that! With fresh cherry tomatoes, marinated artichoke hearts, fresh mozzarella, and delicious cheese stuffed tortellini tossed in Pesto. You really can't go wrong here.  This is a great Pasta Salad for parties or get togethers also.

Recipe:

1 (12oz) bag frozen tortellini

1 (10oz) carton of cherry tomatoes

1 (6.5oz) jar of marinated artichoke hearts

1 (6.5oz)store-bought jar Pesto with Basil  (or you can use homemade Pesto)

6 oz of fresh mozzarella (cubed)

Cook the tortellini as directed on package.  Drain the pasta and let cool for about 5-10 minutes.  Next, dice the marinated artichoke hearts and fresh mozzarella into bite sized pieces.  In a large bowl, combine all ingredients and toss till everything is well coated with Pesto.  Store this dish in the refrigerator for up to 2-3 days.  

Bacon, Pesto, & Tomato Panini

The Hubs got me a Panini Maker for christmas and I couldn't have been more excited!!! I have wanted one of these suckers for quite sometime now!  I couldn't wait to get my hands on some good sandwich grub so I could whip up some awesome paninis.

This was the first Panini that I made (so please excuse the lovely photo) but it was oh so good!  I saw a recipe similar to this one on Pinterest and knew at once I had to give it a shot.

Recipe:

2 slices Jewish Rye Bread

4 slices of Bacon

4 thin slices of Tomato

1-2 slices of Smoked Gouda

Pesto

Mayo

and Olive Oil for brushing on the outside of the Bread

Heat your Panini Press to medium-high heat while you prepare the sandwich.  Cook the bacon till crisp then blot with a paper towel to absorb any excess grease.  Lightly brush olive oil on the outside of both slices of bread.  Spread a thin layer of mayo on each side of the bread.

Then spread a generous layer of Pesto on both pieces of bread. (you can use homemade or storebought Pesto. I used storebought and it was delicious)

Place the cheese on the bottom layer of bread then stack on the bacon and tomatoes, season lightly with salt and pepper, then top with the final piece of bread.  Place on the panini grill and cook for 4 minutes or until you have nice sear marks on the bread.  Serve with a pickle and some chips or fresh fruit or veggies.  Enjoy!