Warm Salad of Summer Squash with Swordfish and Feta

Warm Salad of Summer Squash with Swordfish and FetaRecipe
Photo: Becky Luigart-Stayner; Styling: Cindy Barr
This recipe for Warm Salad of Summer Squash with Swordfish and Feta provides the perfect opportunity to use that bumper crop of summer squash. The squash blossoms used in this main-dish salad are treated like an herb, adding them right at the end.


Serves 4 (serving size: about 2 cups)
Total time: 30 Minutes

Recipe from

Cooking Light

Recipe Time

Hands-on: 15 Minutes
Total: 30 Minutes

Nutritional Information

Calories 458
Fat 19.1 g
Satfat 5 g
Monofat 10.2 g
Polyfat 2.1 g
Protein 25.2 g
Carbohydrate 47.3 g
Fiber 3 g
Cholesterol 59 mg
Iron 2.9 mg
Sodium 587 mg
Calcium 117 mg


8 ounces uncooked penne pasta
3 tablespoons extra-virgin olive oil, divided
1 (10-ounce) swordfish steak
3/4 teaspoon kosher salt, divided
3/4 teaspoon freshly ground black pepper, divided
1 medium yellow squash, quartered lengthwise
1 medium zucchini, quartered lengthwise
8 squash blossoms, divided
1/4 cup fresh mint leaves
1/4 cup fresh basil leaves
1/4 cup fresh dill fronds
3 tablespoons fresh lemon juice
2 ounces feta cheese, crumbled (about 1/2 cup)


1. Preheat grill to high heat.

2. Cook pasta according to package directions, omitting salt and fat. Drain pasta.

3. Drizzle 1 tablespoon oil evenly over fish; sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Grill fish 5 minutes on each side or until desired degree of doneness. Remove from grill; let stand 5 minutes. Break into 3/4-inch pieces.

4. Combine 1 tablespoon oil, squash, and zucchini in a large bowl; toss to coat. Sprinkle evenly with 1/4 teaspoon salt and 1/4 teaspoon pepper. Place vegetables, cut sides down, on grill rack; grill 3 minutes or until lightly charred and just tender. Cool slightly. Cut into 1-inch lengths.

5. Cut 4 squash blossoms into 1/4-inch-wide strips. Combine blossom strips, pasta, fish, squash, zucchini, remaining 1 tablespoon oil, remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, herbs, and juice in a large bowl; toss to coat. Top with feta; garnish with remaining squash blossoms.


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