Antipasto Tortellini Salad

It's been HOT this summer. Really, really hot. Paddy still asks for scorching pasta and sauce about weekly, but I just can't do it. I'm iced coffee and pasta salad May-Oct with few exceptions. This is super easy and a good change up from the usual.

Half a package of frozen cheese tortellini cooked extra soft and tossed with olive oil
1 cup sliced salami - either chopped up extra deli meat or packaged, sliced salami
2 cups cherry tomatoes
1-2 cups fresh mozzarella, chopped
1/2 cup fresh basil
1/3 cup chopped jarred peroncino
1/2 cup olive oil
2 tbsp red wine vinegar, or balsamic
1 tsp honey
1/4 tsp onion powder
1/4 tsp garlic powder
Salt and pepper

Tumeric Tilapia and Coconut Rice

I've always been one for fast dinners but since #2 arrived last month, I'm looking for 20 mins or less to get a balanced dinner on the table...and something that 3.5 year old #1 will eat. Miraculously, he's going through a fish phase so this works. It takes him an hour to eat it but he loves it. This is from Cooking Light.

1 tbsp tumeric
Salt & pepper
2 tilapia filets
2 tbsp canola oil
2 cups cooked white rice
1 cup coconut milk
1 tsp sugar
1/2 cup cilantro
1.5 tbsp lime juice
Matchstick carrots, broccoli slaw or another veggie side

1. Season the fish with the tumeric, salt and pepper.

2. Heat oil in a large skillet and cook the fish until browned and cooked through. Remove and set aside - keep warm.

3. Wipe out the pan. Add the rice and heat through. Add the coconut milk and sugar and stir until thickened. Add the lime juice and cilantro.

4. Either remove the rice from the pan or move to one side of the skillet. Add the slaw and cook until softened. Serve on the side.