Salad Recipes - Neapolitan Courgettes

Ingredients

• 175 g/6 oz/1 1/2 cups conchiglie

• 4 courgettes (zucchini), thinly sliced

• 50 g/2 oz/1 cup button mushrooms, sliced

• 90 ml/6 tbsp olive oil

• 30 ml/2 tbsp red wine vinegar

• 2.5 ml/1/2 tsp dried tarragon

• 1 small onion, finely chopped

• Salt and freshly ground black pepper

• 6 cherry tomatoes, quartered

• 8 black olives

• Chopped parsley

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Method:

1. Cook the pasta according to the packet directions. Drain, rinse with cold water and drain again.

2. Mix with the courgettes and mushrooms. Blend the oil, vinegar, tarragon and onion with a little salt and pepper.

3. Pour over the salad, toss well and leave to marinate for at least 1 hour.

4. Add the tomatoes and olives, toss lightly and serve sprinkled with parsley.