Looking for a salad that’s elegantly delicious? Try this Patty Pan Squash and Pea Salad, it’s divine.
If you’ve never cooked with patty pan squash, you’re in for a treat. These charming little summer squashes, with their scalloped edges and buttery flavor, are one of the loveliest gifts of the season.
This Patty Pan Squash & Pea Salad celebrates everything I love about summer cooking—fresh vegetables, fragrant herbs, bright citrus, and simple ingredients that allow each flavor to shine. Tender sautéed squash is gently cooked with garlic, white wine, lemon, and thyme before being tossed with sweet peas, crisp fennel, juicy cherry tomatoes, and handfuls of fresh mint.
It’s elegant enough for a summer dinner party, yet easy enough to enjoy on a warm weeknight in the garden.
That’s the beauty of Plant Magic.
Why You’ll Love This Patty Pan Squash Salad
- A beautiful way to enjoy seasonal summer squash
- Light, fresh, and bursting with flavor
- Ready in under 20 minutes
- Naturally vegetarian and easily made vegan
- Perfect as a light lunch or colorful side dish
- Delicious served warm or at room temperature
What is Patty Pan Squash?
Patty pan squash (sometimes called scallop squash) is a variety of summer squash with a delicate, buttery flavor and wonderfully tender skin.
One of my favorite memories is wandering through Eli’s Market in Manhattan while visiting one of my daughters. Among all the beautiful produce, one tiny basket of perfect little patty pan squash was too gorgeous to leave on the shelf.
Unlike winter squash, there’s no need to peel them. Simply trim the stem, slice if they’re large, and they’re ready to cook.
Ingredients You’ll Need
Patty Pan Squash
Choose small, firm squash with glossy skin. The smaller they are, the sweeter and more tender they’ll be.
Peas
Frozen peas are absolutely perfect here. They add little bursts of sweetness and gorgeous color.
Fennel
Thinly sliced fennel brings a delicate anise flavor and wonderful crunch that balances the tender squash beautifully.
Cherry Tomatoes
Sweet, juicy tomatoes add freshness and brighten every bite.
Fresh Herbs
Mint and thyme are a dreamy combination. The thyme perfumes the warm squash while the mint keeps everything tasting light and summery.
Lemon & White Wine
These create a simple pan sauce that lightly coats the vegetables and gives the salad incredible freshness without the need for a heavy dressing.
The Plant Magic Touch
Whenever possible, pick the herbs just before serving.
Fresh mint, thyme, and a little extra lemon zest scattered over the finished salad make all the difference. It’s one of those little finishing touches that transforms simple ingredients into something truly memorable.
Can You Eat Patty Pan Squash Raw?
Yes! Young patty pan squash is tender enough to enjoy raw in salads.
For this recipe, however, I much prefer gently sautéing the squash. The quick cooking softens it slightly while allowing it to absorb the lemon, garlic, white wine, and thyme—a combination that’s simply irresistible.
How to Cut Patty Pan Squash
One of the lovely things about patty pan squash is how easy it is to prepare.
- Small squash can be left whole or just cut in half.
- Medium squash can be sliced horizontally to show off their beautiful scalloped edges.
- Larger squash can be cut into wedges or bite-sized pieces.
No peeling required.
Variations to Try
This salad is wonderfully versatile.
Try adding:
- Baby zucchini
- Fresh basil instead of mint
- Crumbled feta or creamy goat cheese
- Cannellini beans for extra protein
- Toasted pine nuts or pistachios for crunch
- Cooked farro or pearl barley to turn it into a heartier meal
- Orecchiette pasta, the little “ears” catch every drop of the delicious lemon and wine sauce
Serving Suggestions
Serve this salad with:
- Grilled fish or chicken
- A simple frittata
- Crusty sourdough bread
- Burrata or fresh mozzarella
- Quiche for a summer lunch
- A chilled glass of Sauvignon Blanc
It’s equally delicious warm, at room temperature, or lightly chilled.
Patty Pan Squash and Pea Salad
An elegant and delicious salad
Total Time: 18 minutes
Yield: 2 servings
Ingredients
- 8 small patty pan squash, stems trimmed
- 2 tablespoons extra virgin olive oil
- ½ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 3 garlic cloves, minced
- Zest and juice of 1 lemon
- ½ cup dry white wine
- 1 cup frozen peas
- 1 cup cherry tomatoes, halved
- 1 small fennel bulb, very thinly sliced
- Small handful fresh mint leaves
- 2 teaspoons fresh thyme leaves
- Extra lemon zest to finish (optional)
Instructions
- Arrange the sliced fennel and cherry tomatoes on a serving platter.
- If the patty pan squash are large, halve or slice them. Small squash can be left whole.
- Heat the olive oil in a large sauté pan over medium heat.
- Add the squash and season with the salt and pepper. Cook for 2–3 minutes until they begin to take on a little color.
- Stir in the garlic and thyme and cook for 30 seconds until fragrant.
- Add the lemon zest, lemon juice, and white wine. Bring to a gentle simmer.
- Cook for another 3–4 minutes, until the squash is just tender. Avoid overcooking—they should still have a little bite.
- Stir in the peas and cook for about a minute, just until they’re bright green and warmed through.
- Spoon the warm vegetables and pan juices over the fennel and tomatoes.
- Scatter over the fresh mint, a little extra thyme, and additional lemon zest if you like. Toss gently and serve immediately.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Category: salad
If you’ve whipped up this Salad or any other recipe, please do rate the recipe and leave me a comment below. I would love to hear from you!