1Heat coals or gas grill for direct heat. In tightly covered container, shake all dressing ingredients.
2Brush 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.
3Cook 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.
4Arrange 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.