Salmon and Brown Rice Pasta Salad

Ingredients

• 8 oz brown rice pasta
• 1 lb fresh salmon fillet
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1/2 red onion, finely chopped
• 1/4 cup fresh parsley, chopped
• 1/4 cup feta cheese, crumbled
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons lemon juice
• 1 teaspoon Dijon mustard
• Salt and pepper to taste

Instructions

1. Cook the brown rice pasta according to the package instructions. Drain, spread in a shallow container and refrigerate promptly while you prepare the other ingredients; do not leave it on the counter until completely cold.
2. Preheat your oven to 400°F (200°C). Place the salmon fillet on a baking sheet lined with parchment paper. Season with salt and pepper. Bake for approximately 12–15 minutes, checking the thickest part with a food thermometer for 63°C/145°F. Thickness affects cooking time. Remove skin and check for pin bones, then flake into large pieces. Refrigerate promptly in a shallow container to cool.
3. In a large mixing bowl, combine the cooked brown rice pasta, flaked salmon, cherry tomatoes, cucumber, red onion, parsley, and feta cheese.
4. In a small bowl, whisk together the extra-virgin olive oil, lemon juice, Dijon mustard, salt, and pepper to create the dressing.
5. Pour the dressing over the salad and toss gently to combine, ensuring all ingredients are well coated.
6. Taste and adjust the seasoning if necessary.
7. Chill the salad in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.
8. Serve the Easy Salmon and Brown Rice Pasta Salad chilled, garnished with additional fresh parsley and a sprinkle of feta cheese if desired.

Keep the pasta and salmon intact

Check rice pasta a minute before its packet time; overcooked pieces may break when tossed. Fold the cooled ingredients together with a broad spoon rather than stirring vigorously. If the cucumber is very watery, scoop out the soft seed centre before dicing. Add the feta last so some crumbles remain visible.

For meal preparation, keep the dressing separate and toss shortly before serving. This contains fish, milk and mustard. Brown rice pasta is not automatically certified gluten-free; check the label when needed.

Storage

Refrigerate leftovers in a covered, shallow container within two hours (one hour above 32°C/90°F). Keep at 4°C/40°F or colder and use within 3–4 days. Reheat cooked leftovers to 74°C/165°F.

Temperature guidance: USDA safe food handling.