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It sounds like a fairly odd combination but works very well. All you need is a touch of raw onion to give the whole thing a lift. Quick, simple and tasty, just about sums up outdoor food. If you come across a yellow courgette, then use one of each colour. However, for some reason, they are always double the price of the plain green variety. Why this is, I'm not sure, but they can be horrendously expensive.
Servings 6
Calories 286 kcal
Prep Time25 mins
Cook Time15 mins
Total Time40 mins

Ingredients
 

  • 280 g cooked pasta bows (farfalle)
  • 4 hard boiled eggs, shelled and cut into halves
  • 1 small red onion, peeled and cut into fine rings
  • 2 Large courgettes, cut into chunks
  • olive oil
  • 1 garlic clove, peeled and crushed
  • 4 tbsp parsley, chopped
  • salt and freshly ground black pepper
  • 2 Olive oil
  • squeeze of lemon juice

Instructions
 

  • Heat a little olive oil in a wok or frying pan. Add the courgettes and sauté until they have a little colour, do not overcook.
  • Add the garlic just at the end to soften, any earlier and it will burn.
  • When cooked, place in a large bowl, add the cooked pasta bows and red onion and mix well season with salt and pepper.
  • Add the parsley and eggs and carefully fold together, season with a little lemon juice and 2 tbspn of olive oil.
  • Mix well and cover leave to marinate for 1 hour, that's it.
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Nutrition Facts
Courgette, Pasta and Egg Salad
Amount per Serving
Calories
286
% Daily Value*
Fat
 
9
g
14
%
Saturated Fat
 
2
g
13
%
Trans Fat
 
1
g
Cholesterol
 
109
mg
36
%
Sodium
 
55
mg
2
%
Potassium
 
469
mg
13
%
Carbohydrates
 
40
g
13
%
Fiber
 
3
g
13
%
Sugar
 
5
g
6
%
Protein
 
11
g
22
%
* Percent Daily Values are based on a 2000 calorie diet.
Course Egg, Pasta, Salad
Cuisine British, Italian, Spring, Summer
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