Food, Gluten-Free, Live, Salads

Springtime Salmon Pasta Salad – Recipe! Gluten-Free!

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Salad season is upon us, (as if it really ever went away?), which means fresher combinations of veggies and lighter proteins to satisfy our hunger for Springtime favorites.  Salmon is a nice option is salads because of it’s mild taste and ability to enhance the other ingredients.  Sugar snap peas, scallions and a hint of basil, add to this refreshingly light, and delightfully tasty Springtime Salmon Pasta Salad Recipe.

Brown rice pasta is one of my favorites to use in salads, because it adds a firmer texture and nutty flavor that perks up the palate and holds up to raw vegetables.  The ratio of veggies to pasta are about equal, so you get a pleasant balance with every bite.  The vinaigrette is an easy shake of ingredients in a jar and is drizzled over the top for a tang that will remind you of your favorite bistro salad dressing, but with a light mustardy touch.

This Springtime Salmon Pasta Salad Recipe, is great for dinner, lunch at the office or for ladies lunching in the afternoon.  You can double the recipe to feed a crowd or have an abundance of leftovers for days to come.



1 1/2 cup brown rice pasta, cooked and drained

2 cups sugar snap peas

2 scallions or Spring onions

5 leaves fresh basil

8 ounces fresh salmon

3 lemon slices

2 sprigs fresh parsley


1/3 cup rice wine vinegar

1 teaspoon agave nectar or honey

juice of 1/2 a lemon

2 teaspoon Dijon mustard

pinch of salt & pepper

1/2 cup olive oil

(Serves 2-3)

To Prepare:

1. Slice the sugar snap peas into thirds, slice the scallions thinly and rough chop the basil, set aside.

2.  In a saute pan, add the salmon, lemon slices and parsley.  Fill pan with water 1/4 of the way up the sides.  Place over low heat and cover with lid.  Poach salmon for 8 minutes, remove and let cool.  Flake salmon with a fork into large pieces.

3.  Place all vinaigrette ingredients into a jar with fitted lid.  Shake vigorously, until well blended.  Pour 1/4 cup of vinaigrette into a large salad bowl.  Add sugar snap peas, scallions and basil, toss to coat.

4.  Add the cooked brown rice pasta, and drizzle with 2 tablespoons of vinaigrette.  Toss to combine the flavors.

5.  Place the salmon on top of salad and toss gently.  Drizzle with 1 tablespoon of vinaigrette.  Serve or chill in the refrigerator.  Enjoy!

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