Broken Lasagna Pasta Salad

1 lb. lasagna noodles, broken into 2” pieces

1 head of radicchio, thinly sliced

2/3 cup raw almonds

2 garlic cloves, finely grated

2/3 cup extra-virgin olive oil

½ cup finely chopped parsley

1/3 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

2 cups Castelvetrano olives, pitted, torn

Kosher salt

Pinch of crushed red pepper flakes

Freshly ground pepper

Preheat oven to 400°. Toast 2/3 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.

Meanwhile, cook 1 lb. lasagna noodles, broken into 2” pieces, in a large pot of boiling salted water, stirring occasionally, until tender. Drain and rinse well.

Stir almonds, 2 garlic cloves, finely grated, 2/3 cup extra-virgin olive oil, ½ cup finely chopped parsley, 1/3 cup finely chopped basil, ¼ cup fresh lemon juice, 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.

Add noodles, 1 head of radicchio, thinly sliced, and 2 cups Castelvetrano olives, pitted, torn, to dressing; toss to combine.

Serve & enjoy!

V

Yield: 4 servings