Feta Tomato Pasta with Salmon

Who’s got time for complicated dinner recipes that leave you with a mountain of dishes? What if you could find yourself a vibrant, satisfying one-pan meal that only takes 30 minutes to make? That’s what this feta tomato pasta with salmon recipe brings. Inspired by the viral baked feta pasta trend (and my Boursin Tomato Pasta with Salmon), this effortlessly delicious weeknight meal is made with fresh ingredients and bold flavors you won’t want to miss.

Picture succulent salmon, sweet cherry tomatoes, wilted spinach, and aromatic basil mingling in a rich, tangy sauce made from bubbly, melted feta. It’s a dish that sings with Mediterranean flavors and can be easily adapted to suit your taste preferences. Gourmet weeknights just got easier with this fuss-free, cozy pasta dish.

Why You’ll Love This Feta Tomato Pasta Recipe

You’re about to fall in love with this easy, cheesy pasta dish. Here’s what sets it apart:

• One-pan wonder. This entire recipe is done in one pan…well, two if you count the pot you boil the pasta in. Regardless, it’s a great way to simplify dinner and de-stress cleanup.
• Vibrant, fresh flavors. These flavors just go together. Between the tangy feta, savory salmon, sweet cherry tomatoes, and aromatic basil, you couldn’t ask for a better combo. Add a bright squeeze of fresh lemon, and get ready for love at first bite.
• Easily customizable. Whether you want to add extra veggies, use a different cheese, dial up the spice, or turn it vegetarian, this versatile main adapts beautifully to your cravings and dietary needs.

Key Ingredients

Time to get your ingredients together. Here’s a shopping list for you (see the recipe card below for precise measurements):

• Salmon – I like boneless, skinless fillets. If you can’t find fillets, you can use slices cut from a larger piece.
• Feta – Grab a whole block, not the crumbled stuff.
• Dry mafaldine pasta – Any long-shaped pasta will do. Spaghetti, bucatini, angel hair…you name it.
• Cherry tomatoes – I used mini San Marzano tomatoes, but feel free to pick your favorite.
• Baby spinach – Fresh, not frozen.
• Garlic cloves – Minced nice and fine for the best flavor distribution.
• Pesto – You can use store-bought pesto or make your own.
• Calabrian peppers – I like these crushed jarred peppers for convenience.
• Fresh basil – Chiffonade. For that fresh pop of flavor and color.
• Seasoning – Salt, pepper, and Italian seasoning.
• Lemon juice – Squeeze it fresh from the fruit. Bottled lemon juice tends to be overly acidic.
• Parmesan cheese – Grated fresh from the block for the best flavor.

2. Assemble. Place the block of feta in the middle of a large, deep braising pan. Arrange the salmon around the feta and top with spinach. Scatter the tomatoes, garlic, pesto, chiles, and seasonings over it all.
3. Bake. Cover the pan with the lid and bake for 25 minutes.
4. Cook the pasta. Bring a large pot of water to a boil and cook the pasta to al dente. Drain, reserving ½ cup of pasta water.

5. Mash, flake, and stir. With a fork, break up some of the tomatoes, mash the feta, and flake the salmon. Stir it all together.

6. Put it all together. Add the drained pasta to the pan and toss to coat the pasta in the sauce, adding a little reserved pasta water if needed to loosen things up.
7. Finishing touches. Toss in the fresh lemon juice and parmesan and top with fresh basil.

Tips for Success

I’ve got some pro tips for you that will help you ace this feta tomato pasta recipe. Check ’em out:

• Don’t crowd the pan. You want your pan to be large enough to allow the salmon to lie flat in a single layer around the feta. If you have to crowd the pan/layer the salmon fillets, the fish won’t cook properly.
• No peeking. When baking the salmon, keep the lid on the pan and the oven closed. Removing the lid (or opening the oven) will disrupt the cooking process.
• Salt the pasta water. Don’t forget to generously salt your pasta water before cooking the noodles. This is the only chance you have to season the pasta itself.
• Cook to al dente. Be careful not to overcook the pasta. It should be cooked just to al dente (firm to the bite, but not too firm). The pasta will continue to soften in the sauce, and no one wants soggy noodles! Follow the package instructions for the perfect cook time.
• Put that pasta water to use. When you drain the noodles, keep ~1/2 cup of the starchy water. It works miracles in loosening the sauce and helping it coat the pasta.
• Use freshly grated Parmesan. For the best flavor and smooth melting, grate your cheese fresh from the block. Pre-grated cheeses are often loaded with additives and don’t melt well (or taste as good).

Variation Ideas

Feeling creative? Here are some fun variations to play around with:

• Flavorful additions. Enhance your dish with chopped sundried tomatoes, Kalamata (or Castelvetrano) olives, capers, or marinated artichoke hearts. Roasted red peppers would be fabulous as well.
• Cheese swap. Swap the feta for herbed goat cheese or Boursin cheese for an extra creamy, flavorful sauce. Want to make things extra creamy? Stir some ricotta in just before serving.
• Spicy kick. Amp up the heat with extra Calabrian peppers, crushed red pepper flakes, or a drizzle of spicy chili oil.
• Vegetarian option. Skip the salmon and load up on extra veggies like zucchini, mushrooms, or eggplant to make this a vegetarian-friendly meal.
• Add some crunch. Sprinkle the finished dish with toasted pine nuts or slivered almonds on top for an extra layer of flavor and texture.

Serving Suggestions

Feta tomato pasta is a meal in and of itself. That said, you can definitely serve it as part of a larger spread. Here are a few ideas:

• Bread. I am a firm believer that you can’t have pasta without a hunk of your favorite bread to sop up the sauce. Sourdough is a no-brainer. Want something more decadent? This Easy Garlic Bread and my Viral Chicken Alfredo Garlic Bread are to die for.
• Salad. Brighten up this hearty, heartwarming meal with a fresh green salad. Simple greens tossed with your favorite vinaigrette will do. No need to get fancy.
• Cooked veggies. Roasted, steamed, or fried, a side of cooked veggies is never a bad way to go. Roasted asparagus (or this Crispy Fried Asparagus with Garlic Aioli) would be amazing. So would steamed broccoli or green beans.
• Soup. Really double down on the cozy factor and serve this delicious pasta main with a steaming cup of Panera Autumn Squash Soup or this 30-Minute Zuppa Toscana.

How to Store and Reheat Extras

• Refrigerator. This pasta makes for great leftovers. Once it’s cooled to room temperature, seal it in an airtight container and store it in the fridge. It’ll stay good for up to 3 days.
• Freezer. Once cool, seal any leftover pasta in an airtight, freezer-safe container. It’ll keep in the freezer for up to 3 months. Let it thaw in the fridge before reheating.
• To reheat. Transfer the leftover pasta to a baking dish and cover everything with aluminum foil. Bake at 325°F for 10 minutes or until heated through. You can also microwave individual portions in 30-second intervals until warm.

More Cozy Pasta Recipes to Try

Looking for more ways to satisfy your pasta cravings? I’ve got you covered:

• The Easiest Creamy Tomato Pasta
• Taco Mac and Cheese
• Creamy Pesto Chicken Pasta Bake
• Marry Me Chicken Stuffed Shells
• One-Pan Italian Sausage Gnocchi