Fish

Salmon Pasta and Artichoke Toss is for Dinner.

Salmon Pasta and Artichoke Toss takes 20 minutes to prepare.

Salmon Pasta and Artichoke Toss takes 12 minutes to cook.

Salmon Pasta and Artichoke Toss makes 8 servings.

The ingredients for Salmon Pasta and Artichoke Toss are:

1 (12-oz) box bow tie pasta cooked according to package directions then drained
1 cup marinated artichoke hearts, drained and quartered
1 1/2 cups each diced roma tomatoes and cubed mozzarella or provolone cheese
1 (3.8-oz) can sliced black olives, drained
1/4 cup each sliced red onion and sliced fresh basil leaves
1 (12-oz) bottle light or regular creamy garlic Italian vinagrette
1 (7.1-ox) pouch chicken of the sea premium skinliss and boneless pink salmon
Fresh basil leaves

Here is how you make Salmon Pasta and Artichoke Toss:

In a large bowl, combine all ingredients except the salmon. Mix until all ingredients are well blended. Flake and gently fold in the salmon, pepper to taste. Cover and refrigerate 30 minutes or up to 24 hours. Toss once before serving. Garnish with fresh basil leaves. Makes 8 servings. Serving Size: Makes 8 servingsNumber of Servings: 8Recipe submitted by SparkPeople user CYCLIST123.

The nutritional information for Salmon Pasta and Artichoke Toss is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 441.6

• Total Fat: 6.9 g
• Cholesterol: 33.3 mg
• Sodium: 113.4 mg
• Total Carbs: 68.2 g
• Dietary Fiber: 4.5 g
• Protein: 24.7 g