Lasagna Pasta Salad

Lasagna Pasta Salad
This layered salad is a fun way to present a classic pasta salad for a family meal or a covered dish dinner. Instead of tomato sauce, the salad has a tomato-vinaigrette dressing and fresh tomatoes. use vegetables of your choice between the noodle layers.






  • sliced tomatoes or cherry tomatoes, halved
  • thin bite size slices of peppers, zucchini, cucumber (your choice)
  • diced red onion or sliced green onions
  • chard, kale, spring mix, romaine or other greens (mix or match) torn into salad size
  • 1/2 cup pitted sliced black olives
  • fresh parsley or basil
  • grated parmesan or romano cheese



  • 1 cup tomatoes of your choice, chopped
  • 1/4 cup red onion
  • 2 tbsp red wine vinegar
  • 1 clove garlic, minced or 1/4 tsp garlic powder
  • 1 tbsp sugar
  • 1 tbsp olive oil
  • 1/4 tsp each, salt and pepper




  • Line a 9 x 13″ lasagne dish with 3 of the lasagna noodles, overlapping slightly to fit bottom of pan.
  • Evenly sprinkle 1/3 of prepared vegetables, olives and herbs over bottom layer.
  • Drizzle 1/4 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 top layer of noodles. Finish with grated cheese sprinkled over top.
  • May be refrigerated before serving, or keeps well in refrigerator in covered pan if transporting.
  • To serve, cut into squares as for lasagna. Remove to plates with spatula.