Smoked salmon pasta
Pasta and macaroni
Italian cuisine
This pasta originally came to be from the miscellaneous ingredients in my fridge, and depending on who I make it 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's excellent the next day, whether you serve it cold or reheated. —Jackie Hennon, Boise, Idaho
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