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 Greek yogurt, dill, lemon zest and juice, sea salt, and black pepper, stir to combine. Cut the salmon into bite-sized pieces and add to the bowl. Add the celery, green onions, tomatoes and pasta to the bowl, toss to coat evenly. Chill until ready to serve.
For a Gluten-Free option try using our Gluten Free Cheese Ravioli.
By clicking the continue button below, you will be redirected to the web portal of our affiliate, and you agree that any personal information that you provide through the web portal (including any sensitive personal information therein) may be used by us and our affiliate in accordance with our Privacy Policy.
