Smoked Salmon Pasta
This pasta originally came to be from the miscellaneous ingredients in my fridge, and depending on who I make it 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's excellent the next day, whether you serve it cold or reheated. —Jackie Hennon, Boise, Idaho
Total TimePrep/Total Time: 25 min.
- 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 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.
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