Lasagna Pasta Salad



  • 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


  1. Cook noodles as directed on the package and drain well. You may wish to dry them on a paper towel to remove excess water.
  2. While the noodles are cooking, prepare the dressing by blending all dressing ingredients together.
  3. To assemble the salad: Line a 9×13” lasagna dish with 3 of the lasagna noodles, overlapping slightly to fit bottom of pan
  4. Evenly sprinkle 1/3 of prepared vegetables, olives and herbs over bottom layer.
  5. Drizzle ¼ of dressing over vegetables, sprinkle with grated cheese. Cover with three more noodles.
  6. Repeat to create three layers of vegetables. Cover top with last three noodles. Spread remaining dressing evenly over top layer of noodles. Finish with grated cheese sprinkled overtop.
  7. May be 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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