Grilled Vegetable & Salmon Bow-Tie Pasta Salad
Prep Time
Cooking Mode
3 medium zucchini, cut into half moon slices
1½ cups cherry tomatoes
½ lb green beans, trimmed
3 tbsp olive oil, divided
2 tsp finely grated lemon zest
¾ tsp each salt and pepper, divided
1½ lb salmon fillet portions
1 pkg bow-tie pasta
Vinaigrette:
⅓ cup olive oil
¼ cup red wine vinegar
3 tbsp chopped fresh chives, divided
2 cloves garlic, minced
½ tsp salt
¼ tsp pepper
3 medium zucchini, cut into half moon slices
1½ cups cherry tomatoes
½ lb green beans, trimmed
3 tbsp olive oil, divided
2 tsp finely grated lemon zest
¾ tsp each salt and pepper, divided
1½ lb salmon fillet portions
1 pkg bow-tie pasta
Vinaigrette:
⅓ cup olive oil
¼ cup red wine vinegar
3 tbsp chopped fresh chives, divided
2 cloves garlic, minced
½ tsp salt
¼ tsp pepper
Directions
1Toss 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.
2Place 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.
3Meanwhile 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.
Disclaimer
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Personal Note
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