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This hearty pasta salad is bursting with the flavours of the Med: garlic-roasted courgettes, sweet baby tomatoes, zingy lemon and fragrant basil. With juicy prawns, crisp pancetta and creamy mozzarella too, there’s plenty to make this a substantial meal everyone will love. See method
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Tip: This salad is best served at room temperature, but can be made ahead. Make as above but leave out the fresh basil as it will wilt in the dressing. Store the mixed salad in the fridge, then toss through the basil just before serving.
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