Everything bagel pasta with smoked salmon

By Andrea Buckett
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Forget buying store-bought salads throughout the summer. Chef Andrea Buckett knows just how to elevate your famous summer salad with a twist.



  • 3 cups (240 grams) dried farfalle pasta
  • 1/4 cup plain cream cheese softened
  • 1/4 cup plain yogurt
  • 1 lemon, zest and juice
  • 1 tablespoon warm water
  • 1/2 cup thinly sliced red onion
  • 3 tablespoon drained capers
  • 1/4 cup chopped dill
  • 150 grams wild smoked salmon, sliced into 1/2" strips
  • 1 teaspoon onion flakes
  • 1/2 teaspoon garlic flakes
  • 1 tablespoon sesame seeds
  • 1 teaspoon poppy seeds


  1. Cook pasta according to package directions, drain, rinse and cool completely.
  2. Add the cream cheese, yogurt, lemon zest and juice into a large mixing bowl and whisk the ingredients until smooth. Add the warm water and whisk to combine.
  3. To the mixing bowl add the cooked pasta, red onion, capers, dill and smoked salmon.  Toss well to coat everything with the dressing.
  4. Sprinkle on the onion and garlic flakes, sesame seeds and poppy seeds and stir to combine.
  5. Place in the fridge until you are ready to serve.

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