Mediterranean Salmon Pasta


In place of the corn starch, stir in the feta at the end, and sprinkle a little on top too, at the very end. This will help make a thick-ish sauce, you may need a touch of extra chicken stock, and make the dish light, healthy and terms of flavor, texture and a creamy texture. Then you'll have something delicious you can be proud of.

Serves: 4

Print Recipe


  • 2 c uncooked multigrain or whole wheat Penne pasta (16 oz.)
  • 3 tbsp olive oil
  • 2 c fresh broccoli florets
  • 1 lb salmon cut into pieces
  • 1 - 8 oz. fresh mushrooms, sliced
  • 2 cloves garlic, finely chopped
  • 2 medium green onions, sliced
  • 1 c Bella Sun Luci Sun Dried Tomatoes Julienne Cut with Zesty Peppers
  • ¼ c chopped fresh basil leaves
  • 4 tsp cornstarch
  • 1 c reduced-sodium chicken broth
  • ½ c crumbled Feta cheese


  1. Cook pasta without salt as directed on package, adding broccoli during the last 3 minutes of cooking time.
  2. Drain.
  3. Meanwhile, in 12 inch nonstick skillet, heat olive oil. Add salmon, sauté 4 minutes, stirring frequently until salmon is tender.
  4. Remove from skillet.
  5. Increase heat to medium-high, in same skillet, cook and stir mushrooms and garlic for 2 minutes.
  6. Stir in sun dried tomatoes with zesty peppers, onions and basil.
  7. Cook and stir 1 minute longer. In a 2 cup glass measuring cup, mix cornstarch and broth until smooth.
  8. Add to vegetable mixture in skillet.
  9. Cook and stir 1 to 2 minutes or until sauce is thickened and bubbly.
  10. Stir in pasta mixture and salmon. Cook and stir until thoroughly heated.
  11. Sprinkle with feta cheese.

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