Tarragon beef and pasta salad

6 Servings

Ingredients

Quantity Ingredient
1 cup Medium shell macaroni; uncooked
8 ounces Roast beef, cooked; sliced in strips
1 cup Celery; sliced 1/4\" thick
1 cup Cherry tomatoes; halved
½ cup Red onion; sliced 1/4\" thick
1 cup Plain yogurt
½ cup Mayonnaise or salad dressing
¼ cup Fresh parsley; chopped
¼ cup Fresh tarragon; chopped
¼ teaspoon Salt
¼ teaspoon Pepper

Directions

Cook macaroni according to package directions. Rinse with cold water, drain, and refrigerate.

In a large bowl, stir together beef, celery, tomatoes and red onions (separated into rings). Stir into macaroni. Refrigerate at least one hour.

In another bowl, stir together yogurt (I use non-fat), mayo or salad dressing (I use light salad dressing), parsley, chives, tarragon (can substitute ¼ teaspoon dried tarragon for fresh), salt and pepper. Cover and refrigerate at least 1 hour.

Can be served one of 2 ways:

1. Place onto plates or into bowls, and pour a spoonful of dressing over top, without mixing it together.

2. Pour dressing over the entire salad and serve in a large bowl.

This is even great as a vegetarian dish.

Recipe By : Treasury of Country Kitchens Posted to EAT-L Digest 11 October 96 Date: Sat, 12 Oct 1996 17:45:02 -0500 From: Janet Baker <jbaker@...>

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