Author Notes
This salad is great to take to summer parties, picnics, or just outside to your back yard and feed your hard-working husband, drizzled with lemon juice,** and sprinkled with fresh ground pepper.
**the salad, not the husband. Lemon juice brings out flavors in pasta. —Jas
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Ingredients
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1
small bag frozen cheese ravioli (16 oz.)
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1
can tuna fish
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1/2
red bell pepper
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1/2
seedless cucumber
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2 tablespoons
white wine vinegar
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4 ounces
onion and chive cream cheese
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1/3 cup
plain yogurt
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some fresh dill
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salt and freshly ground pepper to taste
Directions
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Boil ravioli in salted water according to package instructions. I always add a teaspoon or two of oil whenever I cook any kind of pasta as it prevents sticking. Drain. Clean and slice pepper into strips. Wash the cucumber and cut into slices. Drain tuna. Add all to a bowl.
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Mix together cream cheese, yogurt, dill and vinegar. Gently fold the dressing with salad ingredients and season to taste with salt and pepper.
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