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
$32 At Amazon
Large Pot
$55 $48 At Amazon
Recipe information
Total Time
35 minutes
Yield
4 servings
Ingredients
⅔
1
2
⅔
½
⅓
¼
¼
2
2
1
2
Need to make a substitution?
Preparation
Step 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.
Step 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.
Step 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.
Step 4
Add noodles, 1 head of radicchio, thinly sliced, and 2 cups Castelvetrano olives, pitted, torn, to dressing; toss to combine.