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Tarragon Beef & Pasta Salad

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Recipe

A succulent pasta salad that's perfect for a light summer dinner in the backyard.

 

Yield

4 servings

Prep

20 min

Cook

10 min

Ready

30 min
Trans-fat Free

Ingredients

Amount Measure Ingredient Features
1 cup pasta, elbow macaroni
medium shell, uncooked
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8 ounces beef roast
cooked, sliced in strips
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1 cup celery
sliced 1/4 inch thick
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1 cup tomatoes
cherry or grape
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½ cup onions
red, sliced 1/4 inch thick
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1 cup yogurt, plain
plain, non fat
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½ cup mayonnaise
or salad dressing, low fat
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¼ cup parsley leaves
fresh, chopped
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¼ cup tarragon leaves
fresh, chopped
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¼ teaspoon salt
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¼ teaspoon black pepper
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Ingredients

Amount Measure Ingredient Features
237 ml pasta, elbow macaroni
medium shell, uncooked
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231.2 ml/g beef roast
cooked, sliced in strips
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237 ml celery
sliced 1/4 inch thick
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237 ml tomatoes
cherry or grape
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118 ml onions
red, sliced 1/4 inch thick
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237 ml yogurt, plain
plain, non fat
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118 ml mayonnaise
or salad dressing, low fat
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59 ml parsley leaves
fresh, chopped
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59 ml tarragon leaves
fresh, chopped
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1.3 ml salt
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1.3 ml black pepper
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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, mayo or salad dressing, parsley, chives, tarragon, salt and pepper. Cover and refrigerate at least 1 hour.

Can be served one of two ways:

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

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



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 236g (8.3 oz)
Amount per Serving
Calories 28757% from fat
 % Daily Value *
Total Fat 18g 28%
Saturated Fat 5g 25%
Trans Fat 0g
Cholesterol 63mg 21%
Sodium 439mg 18%
Total Carbohydrate 5g 5%
Dietary Fiber 1g 5%
Sugars g
Protein 36g
Vitamin A 19% Vitamin C 21%
Calcium 11% Iron 8%
* based on a 2,000 calorie diet How is this calculated?
 

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