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!!!

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.

Per Serving: 456 calories; protein 19.1g; carbohydrates 56.5g; fat 17.6g; cholesterol 22.7mg; sodium 704.5mg.

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