Recipe for Courgette and Pasta Salad 
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Yield:
4 servings
Ingredients:
Amount Ingredient
6 sm Courgettes, sliced finely
200 ml Balsamic or red or white wine vinegar, about (7 floz)
250 gm Dried farfalle, (8oz)
3 tbl Oilve oil
2 med Size eggs, hard-boiled and chopped
150 gm Mozzarella cheese, cubed (5z)
2 tbl Chopped fresh mint or chives
Instructions:
Instructions: 1. Spread the courgette slices in a shallow dish, sprinkle with a little salt and pour over enough vinegar to cover. Leave to marinate for at least 30 minutes.

2. Cook the pasta in plenty of boiling salted water for 10-12 minutes or according to the packet instructions, until al dente (tender but still slightly firm to the bite). Drain, cool quickly under cold running water and drain again. Put the pasta in a salad bowl with the olive oil and toss it lightly so that every piece is separated and coated with oil.

3. Drain the courgettes and add them to the pasta with the eggs, mozzarella and mint or chives. Mix well and serve immediately.

NOTES : A delicious light salad perfect for summer entertaining.

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