Smoked Salmon Pasta

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.

Nutrition Facts

3/4 cup: 433 calories, 16g fat (3g saturated fat), 11mg cholesterol, 924mg sodium, 55g carbohydrate (4g sugars, 4g fiber), 17g protein.

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