Cook the pasta according to package directions. Drain and toss with the French dressing. Allow to cool. Drain and flake the salmon.
Add to the pasta with the green onions, sliced bell pepper and cilantro. Whisk together the lime juice and grated rind, the mayonnaise, sour cream and tomato paste until thoroughly combined.
Toss the pasta salad with the dressing. Season to taste with salt and pepper; cover and chill. Before serving, gently toss the avocados into the salad. Spoon the salad onto a bed of lettuce leaves. Sprinkle with paprika for garnish.Servings: