Recipes and Cooking Bagel and Lox Rigatoni Salad 4.8 (12) 3 Reviews With smoked salmon and a warm caper dressing, this veggie-packed pasta salad is a playful riff on a brunch classic. By Hali Bey Ramdene Hali Bey Ramdene Instagram Website Hali Bey Ramdene has devoted her career to focusing on food and wellness. She graduated from University at Albany, SUNY where she obtained her Bachelor's Degree in Art History and Biology. Hali decided to continue her education and expand her knowledge in science where she graduated with a Master of Liberal Arts degree in Gastronomy from Boston University in 2012.As Hali continues to expand her career journey, with over 12 years of experience, she recently started her own company StudioHaliBey where she has focused her expertise on food and wellness, contributing to Bon Appétit, how2heros, Apartment Therapy Media, Clean Plates Omnimedia, Food52, and Better Homes & Gardens.Hali attended the University at Albany, SUNY in Albany, New York where she obtained her Bachelor's degree in Art History and Biology. After graduating from the University at Albany, SUNY she furthered her education at Boston University and got her Master of Liberal Arts Degree in Gastronomy. Learn about BHG's Editorial Process Published on February 10, 2015 Print Rate It Share Share Tweet Pin Email Photo: Andy Lyons Total Time: 30 mins Servings: 6 Yield: 12 cups Jump to Nutrition Facts Ingredients 8 ounce dried rigatoni pasta (3 cups) 8 ounce fresh green beans, trimmed and halved crosswise 1 bagel, cut into 1-inch pieces ¾ cup plus 1 tablespoon olive oil ½ cup white balsamic vinegar 1 teaspoon Dijon-style mustard ¼ teaspoon salt 1 large red onion, finely chopped (1 cup) ¼ cup drained capers 2 cup chopped romaine lettuce 8 ounce bite-size fresh mozzarella balls 6 - 8 ounce thinly sliced smoked salmon (lox-style), coarsely chopped Directions Preheat oven to 400°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. 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. 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. Rate it Print Nutrition Facts (per serving) 622 Calories 38g Fat 49g Carbs 19g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 622 % Daily Value * Total Fat 38g 49% Saturated Fat 9g 45% Cholesterol 33mg 11% Sodium 1019mg 44% Total Carbohydrate 49g 18% Total Sugars 14g Protein 19g Vitamin C 7.6mg 38% Calcium 250mg 19% Iron 3.1mg 17% Potassium 303mg 6% Folate, total 147.5mcg Vitamin B-12 0.9mcg Vitamin B-6 0.2mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.