Grilled Swordfish Pasta Salad with Olive Salsa

Grilled Swordfish Pasta Salad with Olive Salsa

Serves 4

Robust flavors of grilled swordfish and briny olives pair perfectly in this simple main-course salad.

  • 1 (3-pound) swordfish steak
  • 3/4 cup mixed pitted olives, divided
  • 1/2 cup chopped fresh basil
  • 8 ounces whole wheat pasta shells or fusilli
  • 3 cups baby spinach leaves
You must be signed in to use shopping lists. Sign in or create account

Prepare a grill for high-heat cooking. Grill swordfish, turning once, until fish is browned and just cooked through, 6 to 8 minutes. Place on a cutting board; cut off and discard skin. Cut flesh into small cubes and place in a large bowl. Finely chop 1/2 cup olives and mix with basil. Add to the bowl with swordfish and toss.

Meanwhile, bring a large pot of water to a boil. Add pasta and cook until just tender, about 14 minutes. Drain and rinse under cold water. Drain again and add to the bowl with swordfish along with spinach. In a blender, combine remaining 1/4 cup olives with 1/4 cup water and pulse until blended. Pour over the salad and toss to combine.

Nutritional Info: 
Per Serving:200 calories (90 from fat), 10g total fat, 1.5g saturated fat, 55mg cholesterol, 290mg sodium, 9g carbohydrate (2g dietary fiber, 0g sugar), 18g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

Recipe Discussion