Recipes & Food Styling

Tarragon and wine-sautéed mushrooms make this summer spaghetti addicting!

Each year in summer time, Mom always made the most wonderful cold spaghetti salad. She made it with plump, juicy black olives, tarragon mayonaise, flavorful chunks of turkey and mushrooms that she lovingly sautéed.  

She helped start an herb club – The Thymekeepers – and her recipe made it into the club’s wonderful cookbook. It is a treasure! 

My friend Sally keeps splits of white wine to have on hand to cook with. She gave me a split to try. When I made Mom’s salad today, I sautéed the mushrooms in the wine from Sally. Delish!  

The recipe is simple, delicious, and a great way to show off fresh tarragon from the garden.   

Turkey Pasta

16 ounces spaghetti 

1/2 cup vinegar 

1 teaspoon fresh tarragon, chopped 

½ teaspoon freshly ground pepper   

1 cup mayonaise         

2 teaspoons fresh basil, chopped 

1/2 teaspoon garlic powder 

1 tablespoon granulated sugar   

1 cup frozen peas 

1/4 red onion, chopped 

16 ounces black olives     

2 cups cooked turkey, diced   

1 red bell pepper, diced   

1 package mushrooms, sautéed in white wine     

1 split Chardonnay wine

Cook spaghetti al dente, and then chill.

In a mixing bowl, combine the vinegar, tarragon, pepper, mayonaise, basil, garlic powder, and sugar. Whisk together until combined well; set aside.

Combine remaining ingredients with the pasta.

Pour dressing over pasta mixture, and toss lightly.