Cheese Ravioli and Tuna Salad
Ingredients
- 1 package (24 oz.) Celentano Large Round Cheese Ravioli
- 1 can (6 oz.) tuna, drained and flaked
- 3 tablespoons diced red onion
- 2 garlic cloves, minced
- ¼ cup chopped red bell pepper
- 1 tablespoon fresh chopped dill
- 4 teaspoons lemon juice
- ½ cup sour cream
- 3 tablespoons mayonnaise
- ½ cup halved grape tomatoes
- Salt and black pepper to taste
Directions
Bring a large pot of water to a boil and cook the ravioli according to package instructions. Drain and rinse with cold water, drain again and set aside. In a large bowl, combine the tuna, red onion, garlic, red bell pepper, dill and lemon juice. In a separate bowl, combine the sour cream and mayonnaise. Add the pasta and dressing to the bowl with the tuna and vegetables, gently toss to combine. Add more mayonnaise if necessary to reach desired consistency. Add the halved tomatoes and stir gently, add salt and pepper to taste. Chill until ready to serve.
For a Gluten-Free option use Gluten-Free Cheese Ravioli.
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