HONEY-MUSTARD GRILLED SALMON AND PASTA SALAD

Honey-Mustard Grilled Salmon and Pasta Salad image

Lucky are the four who gather to dine on a hearty salmon salad.

Provided by Betty Crocker Kitchens

Categories Entree

Time 35m

Yield 4

Number Of Ingredients 13

Ingredients

1/2 cup white balsamic vinegar or white wine vinegar
1/4 cup olive or vegetable oil
1/4 cup honey
1/4 cup Dijon mustard
2 teaspoons lemon juice
1/4 teaspoon salt
1/4 teaspoon ground mustard
1 pound salmon fillet, 1/2 inch thick (about 1 pound), cut into 4 pieces
2 medium bell peppers, cut into 3/4-inch pieces
1 medium zucchini, cut into 3/4-inch pieces
2 cups uncooked fusilli (corkscrew) pasta (6 ounces)
2 cups fresh baby salad greens
1 tablespoon chopped fresh or 1/2 teaspoon dried dill weed

Steps:

Heat coals or gas grill for direct heat. In tightly covered container, shake all dressing ingredients.
Brush salmon with about 2 tablespoons of the dressing. In large bowl, toss bell peppers, zucchini and 1 tablespoon of the dressing. Place vegetables in grill basket. Place salmon, skin side down, on grill. Add vegetables to grill. Cover and grill salmon and vegetables over medium heat 10 to 15 minutes, shaking grill basket to turn vegetables occasionally, until salmon flakes easily with fork and vegetables are crisp-tender.
Cook and drain pasta as directed on package. Rinse with cold water; drain. In large bowl, mix pasta, vegetables and about 1/4 cup of the dressing.
Arrange salad greens on 4 plates. Top with pasta mixture. Place salmon on pasta and vegetables. Drizzle each serving with 2 to 3 tablespoons of the dressing. Sprinkle with dill weed. Serve with remaining dressing.

Nutrition Facts : Calories 560, Carbohydrate 60 g, Cholesterol 75 mg, Fat 2 1/2, Fiber 5 g, Protein 32 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 760 mg, Sugar 20 g, TransFat 0 g