Cold Tortellini Pesto Pasta Salad

Pasta salads are always an idea that comes to mind when I am trying to figure out what to make for either dinner or a side dish..or even snack. They have a lot of great pre-made pesto sauces at the grocery stores that I shop at. It would also be great if you can use a homemade recipe as well! My easy homemade Pesto Recipe can be found here (My Easy Homemade Pesto). With only 5 ingredients, you can whip up a great meal in less than 20 minutes. This will last up to a week in the fridge and it is best eaten cold (in my opinion). Chopped cucumbers, spinach, and bell peppers make a great addition to this dish!

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Cold Tortellini Pesto Pasta Salad

Cold Tortellini Pesto Pasta Salad

This tasty easy cheesy cold pasta salad makes those busy nights easy!

Ingredients

1 lb spinach & cheese tortellini

7 ounces (about 1 cup) of pesto

1/2 cup cherry tomatoes; quartered

1/2 cup mozzarella cheese; cubed

1 Tbsp grated parmesan cheese

Instructions

  1. Bring a medium pot of water to a boil. Cook pasta until cooked, or al dente.
  2. Drain and let cool for about 15 minutes. In the meantime, quarter the cherry tomatoes and cube the cheese.
  3. Once pasta is cooled, add pesto, cherry tomatoes, mozzarella, and parmesan cheese. Mix with a spoon until combined and enjoy!
http://kathrynskitchenblog.com/2016/06/cold-tortellini-pesto-pasta-salad/

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Tomato Caprese Toasted French Bread

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Well I tried going gluten-free for a day until I made this..How can anyone resist toasted bread!? Not only does it taste good but the aroma of bread in the oven is heavenly. Bread is definitely something I can consider one of my favorite indulgences and I’m sure it has something to do with being Italian. I came up with this recipe one night when I was originally going to make me and my fiance’s favorite, caprese salad.  I also felt like making garlic bread for us but instead I combined the two. Sometimes the easiest and simplest recipes end up being the most delicious.

Yield: 6

Ingredients:
1 fresh loaf of fresh bread
2 ripe tomatoes; thinly sliced
2 cloves of garlic; chopped
2 Tbsp of extra virgin olive oil
2 Tbsp Fresh Pesto
10-12 slices of fresh mozzarella cheese
1 tsp garlic salt
1/2 tsp pepper
Fresh basil; chopped

Steps:
1. Preheat oven to 350. Slice bread in half; lengthways
2. Drizzle olive oil and spread pesto on both slices of bread evenly.
3. Sprinkle chopped fresh garlic on both sides. Season with garlic salt and pepper and place cheese and tomato slices on accordingly. Top with fresh basil.
3. Bake for 10 minutes and then turn the broil on to high and broil for 4 minutes of until cheese is completely melted or a light brown toasted color. Let cool, cut, and serve!

*For extra flavor, you can drizzle basalmic vinegar before cutting into slices.
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