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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.
Ingredients
  • 1 (3.0-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
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Exclusively for Prime members in select ZIP codes.

Method

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.

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.
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  • 1 (3.0-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
Shop with Prime

Exclusively for Prime members in select ZIP codes.