Ingredients
For the Everything Bagel Seasoning (optional):
- 3 tsp sesame seeds
- 2 tsp poppy seeds
- 1 ½ 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