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1 In a 4-quart Dutch oven, cook pasta according to package directions. Drain well. Return pasta to Dutch oven; cover to keep warm.
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2 Lightly coat an unheated large nonstick skillet with nonstick cooking spray. Heat skillet over medium-high heat. Add garlic; cook and stir for 15 seconds. Add tomatoes and green onions to skillet. Cook and stir until just tender. Sprinkle salmon with salt. Add salmon, snipped basil, and pepper to skillet. Heat through.
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3 Add oil to drained pasta; toss to mix. Add salmon mixture and feta cheese to pasta; toss gently. Serve warm. Garnish with basil sprigs.
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4 * Purchase 1 pound frozen skinless salmon fillets, 1-inch thick. Thaw fish. Rinse fish; pat dry with paper towels. Preheat broiler. Place fish on the greased unheated rack of a broiler pan, tucking under any thin edges. Broil 4 inches from the heat for 8 to 12 minutes or until fish begins to flake when tested with a fork, turning once halfway through cooking. Use right away or freeze for later use. Makes about 12 ounces cooked fish. For faster (but higher in sodium) salmon, use two 6-ounce cans water-pack, skinless, boneless salmon, drained.
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