This salmon pasta originally came to be from the miscellaneous ingredients in my electric refrigerator and counting on WHO I build it for, it changes touch on every occasion I build it. The direction makes enough for a celebration or for leftovers, that may be a bonus as a result of its a glorious successive day, whether or not you serve it cold or leftover. —Jackie Hennon, Boise, Idaho
- 1 pound uncooked spiral or penne pasta
- 2 tablespoons olive oil
- 2 large tomatoes, diced
- 2 cups water-packed artichoke hearts, drained and chopped
- 1-1/2 cups kalamata olives pitted and halved
- 1 cup chopped oil-packed sun-dried tomatoes
- 3/4 cup chopped onion
- 8 ounces smoked salmon fillets
- 2 tablespoons sun-dried tomato pesto
- 2 teaspoons dried basil
- 3/4 teaspoon crushed red pepper flakes
- 1/4 cup grated Parmesan cheese
- 1/4 cup crumbled feta cheese
- In a large saucepan, cook pasta according to package directions for al dente. Meanwhile, in a Dutch oven, heat olive oil over medium-low heat. Add the next 5 ingredients. Break salmon into bite-sized pieces; add to tomato mixture. Stir in pesto, basil, and red pepper flakes. Cook, stirring occasionally until vegetables are crisp-tender, 8-10 minutes.
- Drain pasta. Add to salmon mixture; stir to combine. Top with cheeses.
Test Kitchen TipsThe main ingredient amounts are meant to be made to taste; if you want more salmon, use more.
3/4 cup: 433 calories, 16g fat (3g saturated fat), 11mg cholesterol, 924mg sodium, 55g carbohydrate (4g sugars, 4g fiber), 17g protein.Open Next Page To See More!