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@...>