This pasta originally came to be from the miscellaneous ingredients in my fridge, and depending on whom I'm cooking for, it changes a little each time I make it. The recipe makes enough for a party or for leftovers, which is a bonus because it is excellent the next day whether you serve it cold or reheated. —Jackie Hennon, Boise, Idaho
Smoked Salmon Pasta
Test Kitchen Tips
Smoked Salmon Pasta
Prep Time
15 min
Cook Time
10 min
Yield
8 servings
Ingredients
- 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
Directions
- 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 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.
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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