Name: Broken Lasagna Pasta Salad
Total time: 35 minutes
Yield: 4 servings
Ingredients: ⅔ cup raw almonds; 1 lb. lasagna noodles, broken into 2" pieces; Kosher salt; 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; Pinch of crushed red pepper flakes; Freshly ground pepper; 1 head of radicchio, thinly sliced; 2 cups Castelvetrano olives, pitted, torn

Broken shards of cooked lasgana tossed with radicchio cracked green olives and an herby sauce.

Photograph by Isa Zapata, food styling by Pearl Jones, prop styling by Nicole Louie

News flash: Room-temperature pasta might be even better than the hot stuff. Here bite-size broken lasagna noodles and pleasantly bitter radicchio make up the base for a main-course-worthy pasta salad—both with plenty of wavy bits and leafy ridges for the bright, herbaceous dressing to cling to. Buttery Castelvetrano olives and crunchy toasted almonds provide the texture, and nutritional yeast gives just enough cheesy oomph to balance everything out.

What you’ll need

Citrus Juicer
$20 $15 At Amazon
Rimmed Baking Sheet
$30 $28 At Amazon
Large Pot
$55 $48 At Amazon

Recipe notes