Easy Salmon Brown Rice Pasta Salad

Easy Salmon Brown Rice Pasta Salad

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Nichele 36

"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!!!"
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50 m servings 456 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 456 kcal
  • 23%
  • Fat:
  • 17.6 g
  • 27%
  • Carbs:
  • 56.5g
  • 18%
  • Protein:
  • 19.1 g
  • 38%
  • Cholesterol:
  • 23 mg
  • 8%
  • Sodium:
  • 705 mg
  • 28%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  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.
  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.
  3. Stir in salmon and salad dressing until well combined.
  4. Chill in the refrigerator, about 20 minutes.
  5. Gently stir in carrots, tomatoes, cilantro, avocado, and lemon juice.
  6. Garnish with jalapenos.


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I added extra vegetables, using kale instead of spinach, and chopped tomatoes rather than cherry tomatoes. This is a great tasting salad.

Made this recipe exactly as written (well, I did leave out the jalapenos) for a pontoon boat get-together. Several people asked for the recipe, and even the kids were eating it! Plus, it's so ...

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