Bagel & Lox Rigatoni Salad

With smoked salmon and a warm caper dressing, this veggie-packed pasta salad is a playful riff on a brunch classic.

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5.0 by 5 people

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  • Makes: 6 servings
  • Serving Size: 2 cups
  • Makes: 12 cups
  • Start to Finish: 30 mins

Bagel & Lox Rigatoni Salad

Directions

  1. Preheat oven to 400 degrees F. Cook pasta according to package directions, adding green beans the last 5 minutes of cooking. Drain pasta mixture; rinse with cold water. Drain and set aside. Meanwhile, toss bagel pieces with 1 tablespoon oil in a 15x10x1-inch baking pan. Bake for 8 to 10 minutes or until golden brown, stirring once. Remove and cool in pan on a wire rack.
  2. For vinaigrette, in a medium saucepan whisk together vinegar, mustard, and salt until combined. Slowly whisk in 3/4 cup olive oil. Heat over medium-low heat just until warm, whisking constantly. Remove from heat. Stir in red onion and capers.
  3. Place pasta mixture, romaine, mozzarella balls, smoked salmon, and bagel croutons in a very large bowl. Drizzle vinaigrette over mixture in bowl; toss to combine. Sprinkle with cracked black pepper. Serve immediately.
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Nutrition Facts (Bagel & Lox Rigatoni Salad)

  • Per serving:
  • 622 kcal ,
  • 38 g fat
  • (9 g sat. fat ,
  • 4 g polyunsaturated fat ,
  • 22 g monounsaturated fat ),
  • 33 mg chol. ,
  • 1019 mg sodium ,
  • 49 g carb. ,
  • 3 g fiber ,
  • 14 g sugar ,
  • 19 g pro.
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