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Rice pasta salmon salad

Recipe Information

Description:
Rice pasta salmon salad is a delicious recipe usually served as a appetizer. It requires about 20 minutes of prep time and about 10 minutes of cooking time for a combined total time of 30 minutes. The overall cooking skill level is considered intermediate. This recipe will yield 4 servings if prepared as directed.
Servings 4
Preparation Time 20 Minutes
Cook Time 10 Minutes
Total Time 30 Minutes
Difficulty Intermediate
Main Ingredient Pasta; Salmon
Category Rice & Grains; Pasta; Seafood
Meal Lunch; Dinner
Type Appetizer; Main Dish; Side Dish
Subtype Salad
Cook Method Slow Cooker
Diet

Ingredients

  • Water

  • Salt to taste

  • 1/2 pound gluten-free rice pasta

  • 1/2 package (10 ounce) frozen peas

  • 1 cup packed fresh chopped spinach

  • 1/2 can (14.75 ounce) salmon

  • 4 ounces French salad dressing

  • 1/4 cup chopped baby carrots

  • 1/4 cup and 2 tablespoons of red cherry tomatoes

  • 1/4 cup and 2 tablespoons yellow cherry tomatoes

  • 2 tablespoons fresh chopped cilantro

  • 1/2 ripe avocado, peeled and sliced

  • 1 tablespoon lime juice

  • 1/4 jalapeño pepper, finely chopped

Directions

  • Fill a pot with lightly salted water and bring to a boil. Add the rice pasta and cook for 9-13 minutes, stirring in the peas and spinach during the last two minutes of cooking.

  • Drain the water and add the salmon and salad dressing to the pot. Stir well and refrigerate the mixture for 30 minutes.

  • Add the carrots, tomatoes, cilantro, avocado, and lemon juice. Sprinkle the jalapeno pepper on top and serve.

Nutrition (per serving)

  • Calories: 450 cal

  • Total fat: 17g

  • Saturated fat: 7g

  • Monounsaturated fat: 10g

  • Cholesterol: 23mg

  • Sodium: 500mg

  • Potassium: 1,000mg

  • Carbohydrate: 50g

  • Fiber: 7g

  • Protein: 20g