- 16 ounces dried brown rice pasta
- 1 (10 ounce) package frozen peas
- 2 cups packed fresh spinach, chopped
- 1 (14.75 ounce) can salmon, drained and flaked
- 1 (8 ounce) bottle Italian-style salad dressing (such as Annie's Lemon and Chive Dressing®)
- 1/2 cup finely chopped carrots
- 3/4 cup red cherry tomatoes
- 3/4 cup yellow cherry tomatoes
- 1/4 cup chopped fresh cilantro
- 1 ripe avocado, peeled and sliced
- 1 tablespoon lemon juice
- 1/2 jalapeno pepper, finely chopped
- 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.
- 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.
- Stir in salmon and salad dressing until well combined.
- Chill in the refrigerator, about 20 minutes.
- Gently stir in carrots, tomatoes, cilantro, avocado, and lemon juice.
- Garnish with jalapenos.