Ravioli Salad

COOK pasta and MIX everything together

1. • 20 oz cheese ravioli, cooked

   • 1/2 cup Scarlett's oil, minus the parmesan (See Scarlett's Pasta)

   • 3/4 cup Olive Tapenade (See Sides)

   • 1 T lemon juice

   • 1 t red wine vinegar

   • ADJUST S&P

COOL 1 hour then REFRIGERATE at least 2 hours