Grilled Vegetable & Salmon Bow-Tie Pasta Salad

Prep time: 15min
Total time: 30min
Serves: 8
3
medium zucchini, cut into half moon slices
1 1/2 cups
cherry tomatoes
375 mL
1/2 lb
green beans, trimmed
250 g
3 tbsp
olive oil, divided
45 mL
2 tsp
finely grated lemon zest
10 mL
3/4 tsp
each salt and pepper, divided
4 mL
1 1/2 lb
salmon fillet portions
750 g
1 pkg
bow-tie pasta
500 g
Vinaigrette:
1/3 cup
olive oil
75 mL
1/4 cup
red wine vinegar
60 mL
3 tbsp
chopped fresh chives, divided
45 mL
2
cloves garlic, minced
1/2 tsp
salt
2 mL
1/4 tsp
pepper
1 mL
Per serving (11/2 cups/375 mL):
calories
510
fat
21 g
saturated fat
3 g
carbs
52 g
sugar
6 g
protein
28 g
cholestrol
50 mg
fibre
4 g
sodium
420 mg

Directions

  1. Toss zucchini, cherry tomatoes and green beans with 2 tbsp oil, lemon zest and 1/4 tsp each salt and pepper. Place half the mixture in center of a large sheet of heavy-duty foil. Bring edges of foil together to create a tightly sealed packet. Repeat with remaining vegetables. Brush salmon with remaining oil and season with remaining salt and pepper.

  2. Place vegetable packets on preheated medium-high grill, cook, covered, for 10 to 15 min. or until vegetables are tender-crisp. Grill salmon for 4 to 5 min. per side or until just cooked through.

  3. Meanwhile cook pasta according to package directions and drain. In a bowl, make vinaigrette by whisking together olive oil, red wine vinegar, 2 tbsp chives, garlic, salt and pepper. Toss pasta with vegetables and vinaigrette. Flake salmon into pasta mixture. Toss gently to combine. Garnish with remaining chives.