Instructions: Heat coals or gas grill for direct heat.

Make Honey-Mustard Dressing: Shake all ingredients in tightly covered container.

Brush salmon with about 2 tablespoons of the dressing. Toss bell peppers, zucchini and 1 tablespoon of the dressing. Place vegetables in grill basket. Place salmon, skin-side down, on grill. Cover and grill salmon and vegetables 4 to 6 inches from 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. 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.

This recipe yields 4 servings.

Comments: White balsamic vinegar is lighter and sweeter in flavor than its darker partner, making it perfect for dressing crisp and delicate salad greens. Although new to supermarket shelves, this vinegar is sure to become a popular staple in many kitchen cupboards.

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