Roast beef and pasta salad

Yield: 4 Servings

Measure Ingredient
16 ounces Pkg. frozen vegetables and
1 \N Pasta in garlic sauce
½ cup Fat-free peppercorn ranch or
1 \N Ranch dressing
6 ounces Cooked roast beef (from deli
1 \N Cut into bite-size strips
6 \N Cherry tomatoes (optional)

Cook vegetable-pasta mix according to package directions; do not drain. Add salad dressing and roast beef to pasta mixture; toss to coat well. Cover and chill several hours, stirring once or twice. Garnish with halved cherry tomatoes.

Posted to MM-Recipes Digest by NJSmith <frwyprof@...> on Sep 19, 1999

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