Lox Bagel Pasta Salad

Lox Bagel Pasta Salad

My love of an everything lox bagel knows no bounds. To me, it has the perfect flavor combo: salty, garlicky, seedy, creamy, umami and pickle-y, which led my brain down a flavor rabbit hole, eventually culminating into the perfect summer pasta salad. I seriously haven't been this obsessed with a pasta salad in a long time. It's one that will have you coming back to the fridge for another bite over and over again.

Ingredients :

• 1lb rotini pasta (or fusilli)

• ½ cup mayonnaise

• 3 tablespoons crème fraiche

• 3 tablespoons white vinegar

• 1 lemon, juiced

• 2 teaspoons kosher salt

• ½ teaspoon ground pepper  

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

• 1 teaspoon black sesame seeds

• 1 teaspoon toasted white sesame seeds

• 4 oz smoked salmon, small diced  

• 1/3 cup diced shallot (or red onion)

• 1 bottle of capers, drained

• ¼ cup fresh dill, minced (plus more for garnish)
  

Method:

1. Boil salted water and cook the pasta according to box directions.
   

2. While the pasta cooks, add all the remaining ingredients to a large mixing bowl and mix until well combined.
   

3. Once the pasta has cooked, drain it and very lightly rinse it. This helps it to stop from cooking and to loosen it, so the noodles don’t stick together. Add the pasta directly to the dressing and toss until well combined.
   

4. Chill in the fridge for at least 1 hour. When ready to serve, garnish with more dill and a pinch of flaky sea salt!

Note:

This recipe meal preps amazingly well and only gets more flavorful the next day. If meal prepping, store in a lidded container in the refrigerator for up to 4 days.

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Lox Bagel Pasta Salad

Author: Elise Smith

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Ingredients

• 1lb rotini pasta (or fusilli)
• ½ cup mayonnaise
• 3 tablespoons crème fraiche
• 3 tablespoons white vinegar
• 1 lemon, juiced
• 2 teaspoons kosher salt
• ½ teaspoon ground pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon black sesame seeds
• 1 teaspoon toasted white sesame seeds
• 4 oz smoked salmon, small diced
• 1/3 cup diced shallot (or red onion)
• 1 bottle of capers, drained
• ¼ cup fresh dill, minced (plus more for garnish)

Instructions

1. Boil salted water and cook the pasta according to box directions.
2. While the pasta cooks, add all the remaining ingredients to a large mixing bowl and mix until well combined.
3. Once the pasta has cooked, drain it and very lightly rinse it. This helps it to stop from cooking and to loosen it, so the noodles don’t stick together. Add the pasta directly to the dressing and toss until well combined.
4. Chill in the fridge for at least 1 hour. When ready to serve, garnish with more dill and a pinch of flaky sea salt!