Summer picnics aren’t the same without a pasta salad! But what if you could make your picnic spread a little Jew-ish with the flavors of your favorite bagel… in a bowl? Tossed with a creamy, tangy, lemony dressing and your favorite bagel toppings, this salad is sure to be the first empty bowl on the buffet table.
I love using squiggly noodles, like cavatappi, in my pasta salad. Not only do they look great, but their ridges and unique shape help to grab onto your addictive dressing. If you can’t find cavatappi, I like to use rotini, fusilli or elbow macaroni instead — just stay away from long pasta (think: spaghetti or bucatini) and fresh pastas.
I’ve loaded my pasta salad with cucumber, capers, dill and red onion, but a pint of halved cherry tomatoes and chopped smoked salmon would be great additions to your bagel-inspired side. Just don’t start dreaming of concoctions that highlight cinnamon raisin bagels with lox…
Mayonnaise is a common feature in most pasta salads, but I grew up in a household that loathed mayonnaise, switching it for the tangy zip of Miracle Whip. I’ve carried that into my own home, and opt for mayo-free dressings whenever I can. This dressing is a blend of cream cheese and tangy sour cream. If you prefer a lighter taste, substitute plain Greek yogurt for the sour cream. Olive oil gives it a little more character and richness, perfectly contrasted by zesty lemon.
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Notes:
- Add 2-3 oz chopped smoked salmon, 1 pint halved cherry tomatoes and/or two chopped hard-boiled eggs.
- Use mayonnaise in place of sour cream, if preferred.
- Keep the salad, covered or in an airtight container, in the fridge for three to four days. If leaving this out at your summer get together, do not leave out for more than two hours at or above room temperature.
Everything Bagel Pasta Salad Recipe
This pasta salad is loaded with cucumber, capers, dill and red onion, but a pint of halved cherry tomatoes and chopped smoked salmon would be great additions to your bagel-inspired side.
- Total Time: 20 times
- Yield: Serves 6 – 8
Ingredients
For the Everything Bagel Seasoning (optional):
- 3 tsp sesame seeds
- 2 tsp poppy seeds
- 1½ tsp garlic flakes
- 1 tsp onion flakes
- ½ tsp kosher salt
For the pasta salad:
- 8 oz cavatappi pasta
- ¼ cup full-fat sour cream
- 4 oz cream cheese
- ½ tsp lemon zest
- 2 Tbsp fresh lemon juice
- 2 Tbsp water, as needed
- 1 Tbsp extra-virgin olive oil
- 2 Tbsp Everything Bagel Seasoning, plus 2 tsp, to serve
- 3 small Persian cucumbers, cut into ¼ -inch rounds
- ½ medium red onion, thinly sliced
- ¼ cup chopped fresh dill
- 3 Tbsp capers, drained
Instructions
- Mix all ingredients for the Bagel Seasoning (optional, store-bought is fine).
- Cook the pasta al dente according to package directions. Drain, and rinse with cool water. Set aside.
- In a large bowl, whisk together the sour cream, cream cheese, lemon zest, lemon juice, water and olive oil until smooth. Add the 2 tablespoons of Bagel Seasoning and mix to incorporate.
- Add the cooked pasta, sliced cucumbers, red onion, dill and capers, mixing until the pasta is evenly coated. Add water, as needed, to thin the sauce.
- Serve with the remaining 2 teaspoons Bagel Seasoning.
Notes
- Add 2-3 oz chopped smoked salmon, 1 pint halved cherry tomatoes and/or two chopped hard-boiled eggs.
- Use mayonnaise in place of sour cream, if preferred.
- Keep the salad, covered or in an airtight container, in the fridge for three to four days. If leaving this out at your summer get together, do not leave out for more than two hours at or above room temperature.
- Prep Time: 20 minutes
- Category: Side dish
- Method: One-pot
- Cuisine: Ashkenazi
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