Fresh Vegetable Lasagna Salad

Here's an easy deconstructed classic pasta turned into a healthy salad.

Serves 2 to 3  Prep Time 15 minutes

1 cup canned crushed tomatoes
2 tomatoes, finely diced
1/4 cup capers
1/2 red onion, finely diced
2 tablespoons red wine vinegar
1 tablespoon white sugar
salt and pepper to taste
500 grams lasagna noodles, cooked and cooled
1 head Romaine Lettuce, separated
1 zucchini, sliced lengthwise very thinly
1/2 cup black olives, pitted and sliced
1 cup grated Parmesan cheese
1/4 cup parsley shredded
1 tablespoon extra virgin olive oil

1  Simmer together crushed tomatoes, tomatoes, capers, vinegar, red onion, sugar, salt and pepper, and chill.

2  Layer salad in this order: a tablespoon of the tomato dressing at the bottom of the pan, chilled lasagna noodles, lettuce, zucchini, olives, and cheese. Make 2 to 3 layers.

3  Top with extra Parmesan cheese and parsley.

4  Drizzle with olive oil.

5  Serve cold.

Photography by Ryan Fernandez │ Recipe by Ed Bugia of Pino Bar and Resto │ Styling by Angelo Comsti