Grilled Vegetable & Salmon Bow-Tie Pasta Salad

Prep time: 15min

Total time: 30min

Serves: 8

Ingredients
Nutritional Information

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

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

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.
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.
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.