This perfect-for-summer broken lasagna pasta salad balances buttery olives, bitter radicchio, and crunchy almonds with a bright, herbaceous dressing.
cups Castelvetrano olives, pitted, tornon a rimmed baking sheet, tossing halfway through, until fragrant and slightly darkened, 6–9 minutes. Let cool slightly, then finely chop.water, stirring occasionally, until tender .
Drain and rinse well.½ cup finely chopped parsleyUnited States Latest News, United States Headlines
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