Warm Salad Of Summer Squash With Swordfish And Feta

• 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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penne pasta, extravirgin olive oil, swordfish steak, kosher salt, freshly ground black pepper, yellow squash, zucchini, blossoms, fresh mint, fresh basil, fresh dill, lemon juice, feta cheese

Taken from www.myrecipes.com/recipe/warm-salad-squash-swordfish-feta (may not work)