Vegetable Pasta Salad with Broken Lasagna Noodles
  • Adapted from BHG magazine
  • 8oz. dried lasagna noodles, broken into 3-inch pieces, or 3 cups of any pasta of your choice
  • 2 cups fresh, cooked thin green beans, (haricots verts)
  • 8 oz. bite size mozzarella balls
  • a handful of kalamata olives
  • 1 small yellow squash, sliced into thin rounds on a mandolin
  • 1 small zucchini squash, sliced into thin rounds on a mandolin
  • 1 cup of halved cherry tomatoes, preferably multi colored
  • 1 cup of arugula or spinach
  • ½ cup of thin sliced red onion
  • 2-3 oz, of salami cut into quarters
  1. Cook the pasta, rinse in cold water and pat dry.
  2. Arrange all the ingredients onto a nice big platter.
  3. Drizzle with a Lemon and Olive Oil Dressing or your favorite vinaigrette.
  4. For Lemon and Olive Oil Dressing.
  5. ½ cup extra virgin olive oil
  6. zest of 1 lemon
  7. 2 or so tablespoons of lemon juice
  8. pinch of salt and pepper
  9. 1 garlic clove grated on a microplane
  10. Whisk it all together until incorporated, feel free to double this!
Recipe by Proud Italian Cook at