⅔ cup raw almonds

1lb. lasagna noodles, broken into 2" pieces

Kosher salt

2 garlic cloves, finely grated

⅔ cup extra-virgin olive oil

½ cup finely chopped parsley

⅓ cup finely chopped basil

¼ cup fresh lemon juice (2–3 lemons)

¼ cup red wine vinegar

2 Tbsp. nutritional yeast

2 Tbsp. pure maple syrup

Pinch of crushed red pepper flakes

Freshly ground pepper

1 head of radicchio, thinly sliced

2 cups Castelvetrano olives, pitted, torn

Step 1

Preheat oven to 400°. Toast ⅔ cup raw almonds on a rimmed baking sheet, tossing halfway through, until fragrant and slightly darkened, 6–9 minutes. Let cool slightly, then finely chop.

Step 2

Meanwhile, cook 1 lb. lasagna noodles, broken into 2" pieces, in a large pot of boiling salted water, stirring occasionally, until tender (you don’t want al dente pasta salad). Drain and rinse well.

Step 3

Stir almonds, 2 garlic cloves, finely grated, ⅔ cup extra-virgin olive oil, ½ cup finely chopped parsley, ⅓ cup finely chopped basil, ¼ cup fresh lemon juice (2–3 lemons), ¼ cup red wine vinegar, 2 Tbsp. nutritional yeast, 2 Tbsp. pure maple syrup, and a pinch of crushed red pepper flakes in a large bowl to combine. Season dressing generously with salt and freshly ground black pepper.

Step 4

Add noodles, 1 head of radicchio, thinly sliced, and 2 cups Castelvetrano olives, pitted, torn, to dressing; toss to combine.