Roast beef pasta salad

Yield: 1 Servings

Measure Ingredient
1 pack (16 ounces) spiral pasta
2 cups Julienned cooked roast beef
1 cup Chopped green pepper
1 cup Sliced celery
¾ cup Chopped red onion
½ cup Chopped sweet red pepper
⅓ cup Chopped dill pickle
2 \N Or 3 green onions, sliced
2 tablespoons Beef bouillon granules
¼ cup Boiling water
½ cup Milk
2 cups Mayonnaise
1 cup (8 ounces) sour cream
1 teaspoon Dill weed
1 dash Pepper


Cook the pasta according to package directions; drain and rinse in cold water. Place in a large bowl; add beef, green pepper, celery, onion, red pepper, pickle and green onions. For dressing, dissolve bouillon in water.

Add milk, mayonnaise, sour cream, dill and pepper; mix well. Toss with pasta mixture. Cover and refrigerate until ready to serve. Yield: 12-16 servings.

Posted to EAT-L Digest 17 Sep 96 From: "<Judy Garrison>" <bluj@...> Date: Tue, 17 Sep 1996 21:29:24 PST

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