✤8 oz dried lasagna, broken into bite-sized pieces
✤2 tbsp olive oil
✤1 tbsp lemon juice
✤1 tsp salt
✤1 clove garlic, minced
✤1½ cups (~180g) fresh green beans, trimmed & halved as necessary
✤8 oz tiny fresh mozzarella balls or cubes
✤1½ cups (~189g) yellow squash and/or zucchini, thinly sliced
✤1 cup (~172g) cherry or grape tomatoes, halved
✤2 oz thinly sliced prosciutto, torn into bite-sized pieces (omit to make vegetarian)
✤1 cup (~57g) baby spinach
✤1/2 cup (~43g) red onion, thinly sliced
✤1/2 cup (~64g) pitted black, green or kalamata olives, halved
For the dressing:
✤1 cup olive oil
✤1/3 cup red wine vinegar
✤1/4 cup (~39g) shallots, finely chopped
✤2 tbsp fresh oregano, chopped
✤1 tbsp (15g) Dijon mustard
✤2 tsp (8g) sugar
✤2 cloves garlic, minced
✤1/4 tsp salt
✤1/4 tsp pepper
❖Cook pasta according to package directions. Drain, rinse with cold water, drain again.
❖In a large bowl, whisk together the 2 tbsp olive oil, lemon juice, salt & garlic. Add the pasta and toss to coat. Cover and chill at least 8 hours or up to 24 hours. This will keep the pasta from absorbing the dressing later.
❖In a 4-quart saucepan, cook the green beans in a large amount of boiling water for 5 min; drain and let cool, or rinse with cold water and dry very well.
❖Add the green beans and the rest of the salad ingredients to the pasta bowl.
❖In a separate medium bowl, whisk together all dressing ingredients until well combined. Pour over salad and mix everything well.
