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Smoked Salmon Pasta

4.7 | 3 Reviews
Total Time:Prep/Total Time: 25 min.

By Taste Of Home Editorial Team

Recipe by Jackie Hennon, Boise, Idaho

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Sep. 14, 2023

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


Test Kitchen Tips
  • The main ingredient amounts are meant to be made to taste; if you want more salmon, use more.
    • TEST KITCHEN APPROVED

    Smoked Salmon Pasta

    4.7 | 3 Reviews Add your review
    Yield:8 servings
    Prep:15 min
    Cook:10 min
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    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
    Text Ingredients
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    Directions

    1. 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.
    2. 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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