Easy Salmon Brown Rice Pasta Salad

This is a unique twist using brown rice pasta instead of ordinary wheat. This brightly colored tasty salad has wild Alaskan salmon, cherry tomatoes, avocado, fresh spinach, and a variety of other veggies. It is so easy to make. Chill in fridge and then serve!!!

• Preparation Time: 20 mins
• Cooking Time: 10 mins
• Total Time: 30 mins
• Calories: 456 Calories

Ingredients

• 1 tablespoon lemon juice
• ¼ cup chopped fresh cilantro
• ½ cup finely chopped carrots
• 1 (14.75 ounce) can salmon, drained and flaked
• 1 (10 ounce) package frozen peas
• ½ jalapeno pepper, finely chopped
• 2 cups packed fresh spinach, chopped
• 16 ounces dried brown rice pasta
• ¾ cup red cherry tomatoes
• ¾ cup yellow cherry tomatoes
• 1 ripe avocado, peeled and sliced

Recipe Instructions

Step 1

Fill a large pot with lightly salted water and bring to a rolling boil. Stir in pasta, and return to a boil. Cook pasta uncovered, stirring occasionally, until it has cooked through, but is still firm to the bite, 10 to 12 minutes.

Step 2

Drop frozen peas and spinach into boiling pasta during the last minute of cooking. Drain pasta, peas, and spinach in a colander. Return pasta, peas, and spinach to the pot.

Step 3

Stir in salmon and salad dressing until well combined.

Step 4

Chill in the refrigerator, about 20 minutes.

Step 5

Gently stir in carrots, tomatoes, cilantro, avocado, and lemon juice.

Step 6

Garnish with jalapenos.