This Lasagna Pasta Salad is for grown-ups! Although my little Ethan can’t get enough of it! It’s drenched in a homemade Italian dressing and loaded with fresh ingredients like basil, mozzarella pearls, pepperoni, peppers, and tomatoes! To have such bold, in your face ingredients this Lasagna pasta salad is very light!
Ingredients:
12 cook lasagna noodles
Ingredients for the Dressing:
1 cup tomatoes, chopped
1/4 cup red onion
2 Tablespoons Red Wine Vinegar
1 clove garlic, minced
1 Tablespoon sugar
1 Tablespoon Olive Oil
1/4 teaspoon each, salt and pepper
Ingredients for the Salad:
Sliced tomatoes, halved
Thin slices of peppers, zucchini, or cucumber
Diced red onion
bite-size pieces Spring Mix, Romaine or other greens
1/2 cup sliced, Black Olives
Fresh parsley or basil
Grated Parmesan Cheese
Directions:
Cook noodles as directed on the package and drain well. You may wish to dry them on a paper towel to remove excess water.
While the noodles are cooking, prepare the dressing by blending all dressing ingredients together.
To assemble the salad: Line a 9×13” lasagna dish with 3 of the lasagna noodles, overlapping slightly to fit the bottom of the pan
Evenly sprinkle 1/3 of prepared vegetables, olives, and herbs over the bottom layer.
Drizzle ¼ of dressing over vegetables sprinkle with grated cheese. Cover with three more noodles.
Repeat to create three layers of vegetables. Cover top with last three noodles. Spread remaining dressing evenly over the top layer of noodles. Finish with grated cheese sprinkled over top.
Maybe refrigerated before serving or keeps well in the refrigerator or in a covered pan if transporting. To serve, cut into squares as for lasagna. Remove to plates with a spatula.
Ingredients:
12 cook lasagna noodles
Ingredients for the Dressing:
1 cup tomatoes, chopped
1/4 cup red onion
2 Tablespoons Red Wine Vinegar
1 clove garlic, minced
1 Tablespoon sugar
1 Tablespoon Olive Oil
1/4 teaspoon each, salt and pepper
Ingredients for the Salad:
Sliced tomatoes, halved
Thin slices of peppers, zucchini, or cucumber
Diced red onion
bite-size pieces Spring Mix, Romaine or other greens
1/2 cup sliced, Black Olives
Fresh parsley or basil
Grated Parmesan Cheese
Directions:
Cook noodles as directed on the package and drain well. You may wish to dry them on a paper towel to remove excess water.
While the noodles are cooking, prepare the dressing by blending all dressing ingredients together.
To assemble the salad: Line a 9×13” lasagna dish with 3 of the lasagna noodles, overlapping slightly to fit the bottom of the pan
Evenly sprinkle 1/3 of prepared vegetables, olives, and herbs over the bottom layer.
Drizzle ¼ of dressing over vegetables sprinkle with grated cheese. Cover with three more noodles.
Repeat to create three layers of vegetables. Cover top with last three noodles. Spread remaining dressing evenly over the top layer of noodles. Finish with grated cheese sprinkled over top.
Maybe refrigerated before serving or keeps well in the refrigerator or in a covered pan if transporting. To serve, cut into squares as for lasagna. Remove to plates with a spatula.
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