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.

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

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.