Grilled Vegetable & Salmon Bow-Tie Pasta Salad
- Level
- very easy
- Prep Time
- 15 mins
- Total Time
- 30 mins
- Serves
- 8
Ingredients
- 3
- medium zucchini, cut into half moon slices
- 1½ cups
- cherry tomatoes
- 375 mL
- ½ lb
- green beans, trimmed
- 250 g
- 3 tbsp
- olive oil, divided
- 45 mL
- 2 tsp
- finely grated lemon zest
- 10 mL
- ¾ tsp
- each salt and pepper, divided
- 4 mL
- 1½ lb
- salmon fillet portions
- 750 g
- 1 pkg
- bow-tie pasta
- 500 g
- Vinaigrette:
- ⅓ cup
- olive oil
- 75 mL
- ¼ cup
- red wine vinegar
- 60 mL
- 3 tbsp
- chopped fresh chives, divided
- 45 mL
- 2
- cloves garlic, minced
- ½ tsp
- salt
- 2 mL
- ¼ tsp
- pepper
- 1 mL
Directions
Step 1
Toss zucchini, cherry tomatoes and green beans with 2 tbsp oil, lemon zest and ¼ 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.
Step 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.
Step 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.
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Nutritional Facts
- Nutrition Description:
- Per serving (1½ cups/375 mL):
- Calories:
- 510
- Fat:
- 21 g
- Saturated Fat:
- 3 g
- Carbs:
- 52 g
- Fibre:
- 4 g
- Sugar:
- 6 g
- Cholesterol:
- 50 mg
- Protein:
- 28 g
- Sodium:
- 420 mg