Broken lasagna pasta salad

Delight in a fusion of flavors with this broken lasagna pasta salad. A burst of freshness awaits with every bite of this delectable dish.

Ingredients:

• cup raw almonds
• lb. lasagna noodles, broken into 2" pieces
• Kosher salt
• garlic cloves, finely grated
• cup extra-virgin olive oil
• cup finely chopped parsley
• cup finely chopped basil
• cup fresh lemon juice (2–3 lemons)
• cup red wine vinegar
• Tbsp. nutritional yeast
• Tbsp. pure maple syrup
• Pinch of crushed red pepper flakes
• Freshly ground pepper
• head of radicchio, thinly sliced
• cups Castelvetrano olives, pitted, torn

Instructions:

1. Preheat the oven to 400°F. Roast about ¾ cup of raw almonds on a baking sheet with edges, shaking the sheet halfway through, until they become fragrant and slightly browned, which should take around 6 to 9 minutes. Once done, allow the almonds to cool down a bit and then finely chop them.
2. While the almonds are toasting, boil 1 pound of lasagna noodles that have been broken into 2-inch pieces in a large pot of salted boiling water. Stir occasionally and cook until the noodles are soft (avoid cooking to the firm 'al dente' stage). Drain the noodles and rinse them thoroughly.
3. In a large bowl, mix together the chopped almonds, 2 cloves of garlic (finely grated), ¾ cup of extra-virgin olive oil, ½ cup of finely chopped parsley, ⅓ cup of finely chopped basil, ¼ cup of fresh lemon juice (squeezed from 2 to 3 lemons), ¼ cup of red wine vinegar, 2 tablespoons of nutritional yeast, 2 tablespoons of pure maple syrup, and a pinch of crushed red pepper flakes. Season the dressing generously with salt and freshly ground black pepper.
4. Combine the cooked noodles, thinly sliced radicchio from 1 head, and 2 cups of pitted and torn Castelvetrano olives with the prepared dressing in the bowl; mix everything together.

Summary:

• Calories: 4110 kcal
• Fat: 230 g
• Protein: 102 g
• Carbs: 433 g
• Potassium: 2597 mg
• Magnesium: 619 mg