Depending on where you live – man-oh-man – it’s been hot over the last week. I’m not ready for 90-plus degree days and humidity that makes the cats nap in the cool bathtub.
So the other day when I was craving pasta salad and realized that I didn’t have anything but lasagna noodles, I was irked. Who has two thumbs, A/C, and didn’t feel like walking several blocks to buy shells or elbow pasta? This woman.
But lasagna noodles? In a pasta salad? Eh. That’s didn’t sound appetizing either. However, with heat radiating in waves off of the sidewalk and my pocketbook feeling light, I decided to make due with what I had on hand.
Hello, broken noodle salad!
And it turned out fine. Actually, better than fine. The broken lasagna noodles added a little whimsy to the salad that was comprised mostly of greens and vegetables anyway.
Also, because we were getting our new CSA shipment the next day, I had an excuse to throw everything beautiful and fragile in this salad.
Hello, pretty. Let’s have lunch.
Broken Noodle Salad with Lemon Vinaigrette
5 lasagna noodles (not “no boil”)
4 cups torn butter lettuce
Sugar snap peas
Artichoke hearts packed in oil
Lemon Vinaigrette Ingredients:
2 tablespoons olive oil
1 tablespoon lemon juice
1 teaspoon dijon mustard
1 teaspoon dried dill
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper
Bring a pot of salted water to a boil. Break the lasagna noodles into approximately 1-inch pieces. Cook for 6-8 minutes, or until noodles are tender. Drain pasta, and run under cold water.
Place greens on a large platter. Combine noodles with salad ingredients in a large bowl and toss with vinaigrette. Place on top of greens.
(Photos by Launie Kettler)