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In a large bowl, whisk together oil, vinegar, marjoram, salt and pepper until blended.
Using a vegetable peeler or mandolin, cut squash lengthwise into long, thin “noodles.”
Rotate squash as you peel and discard seedy core.
Add squash to dressing in the bowl along with pimientos and toss to combine.
Serve immediately or let marinate up to 15 minutes.