• Cooking Time: 20 minutes
  • Servings: 6
  • Preparation Time: 5 minutes


I just kind of threw some ingredients together of what I had on hand, and it turned out really tasty. I made it for my male friends, and they asked for seconds. That told me this recipe was a hit!


  • 2 (4oz) cooked salmon filets, cut into bit-sized pieces
  • 1 box campanella pasta
  • 1(12oz) jar sun-dried tomato spread
  • ¾ C kalamata olives, pitted and sliced
  • 2 C fresh spinach
  • 1 tbsp. olive oil
  • ½ C feta cheese, plus extra for topping
  • 1 tbsp. dried Italian seasoning
  • 1 tsp. garlic salt


  • In a large pot cook pasta according to package directions; drain, then place back in pot.
  • Meanwhile in another small sauté pan, heat olive oil over medium heat; add fresh spinach and kalamata olives.
  • Turn heat down to low-medium, and add sun-dried tomato spread, garlic salt, and Italian seasoning.
  • Fold ingredients together; let mixture warm.
  • After mixture is warmed through, add to pasta; add cooked salmon and toss together.
  • Serve immediately adding extra feta cheese on top.

Categories: Pasta  Seafood  Tangy 
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