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Zucchini Mushroom Pasta Salad

8-13-07 218



  • 1 pound button mushrooms
  • 8 small zucchini
  • 1/4 cup wine vinegar
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 2 sprigs fresh tarragon
  • 1/4 cup water
  • 1/4 cup dry white wine


Clean the mushrooms. Cut the zucchini into 1 inch lengths. Place all
ingredients in a pot. Simmer until the zucchini is just tender.

Turn off heat. Place lid on pot and leave for 15 minutes. Place the drained
vegetables in a bowl, reserving the cooking liquid.

Place this liquid  back in the pot and cook until reduced to about 1/3 cup.

Discard the  tarragon. Pour over the vegetables and lightly chill (don’t over-chill
or it will kill the flavor).

Throw on a little finely chopped parsley before serving.

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