epicurious4.5
Broken Lasagna Pasta Salad
This robust, main course-worthy pasta salad balances buttery olives, bitter radicchio, and crunchy almonds with a bright, herbaceous dressing.
👥 4 Servings⏱️ Prep & Cook: 35 min👤 Kendra Vaculin📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●baking sheet
- ●oven
- ●pot
- ●bowl
📝 Preparation Steps
1
Preheat oven to 400°. Toast ⅔ cup raw almonds on a rimmed baking sheet, tossing halfway through, until fragrant and slightly darkened, 6–⏱️ 9 minutes. Let cool slightly, then finely chop.
2
Meanwhile, cook 1 lb. lasagna noodles, broken into 2" pieces, in a large pot of boiling salted water, stirring occasionally, until tender (you don’t want al dente pasta salad). Drain and rinse well.
. lasagna noodles, broken into 2" pieces1 lb
3
Stir almonds, 2 garlic cloves, finely grated, ⅔ cup extra-virgin olive oil, ½ cup finely chopped parsley, ⅓ cup finely chopped basil, ¼ cup fresh lemon juice (2–3 lemons), ¼ cup red wine vinegar, 2 Tbsp. nutritional yeast, 2 Tbsp. pure maple syrup, and a pinch of crushed red pepper flakes in a large bowl to combine. Season dressing generously with salt and freshly ground black pepper.
. nutritional yeast2 Tbsp. pure maple syrup2 TbspPinch of crushed red pepper flakes
4
Add noodles, 1 head of radicchio, thinly sliced, and 2 cups Castelvetrano olives, pitted, torn, to dressing; toss to combine.
head of radicchio, thinly sliced1Castelvetrano olives, pitted, torn2 cups
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