Author Notes
This quick and easy side dish or lunch dish tastes EXACTLY like an everything bagel....what on earth could be better than that? —jillthaw
Ingredients
- Pasta Salad
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12 ounces
Sfolgini everything bagel fusilli (or whole-wheat fusilli)
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3-4
Roma tomatoes, diced
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1/2
Red onion, diced
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1/2 bunch
Green onions, diced
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1/2 bunch
Arugula, kale, or lettuce, shredded roughly
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4 ounces
Cream cheese or Neufchatel, cubed
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2 tablespoons
Capers
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12 ounces
Lox, diced
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2-4 tablespoons
"Everything Bagel" seasoning (dried garlic, dried onions, poppy seeds, sesame seeds, coarse salt)
- "Everything Bagel"-infused Olive Oil
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3 tablespoons
Olive oil
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2 tablespoons
Neutral oil, like grapeseed
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2-4 tablespoons
"Everything Bagel" seasoning (dried garlic, dried onions, poppy seeds, sesame seeds, coarse salt)
Directions
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Bring salted water to a boil on the stovetop. Add fusilli and cook to al dente, according to package or about 5-8 minutes. Drain pasta and transfer to a bowl. Place in refrigerator or freezer (if you are short on time) to chill.
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In a separate bowl, whisk together oil ingredients and let sit.
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While dressing is combining and pasta cools, chop and cut vegetables, cheese and lox.
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Combine cooled pasta and vegetables and drizzle with half of the dressing. Add cream cheese and lox and remainder of dressing, and toss gently to just combine - cheese may lose its cubed shape. Season with salt, pepper and "everything bagel" seasoning according to your taste.
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