Tarragon Beef & Pasta Salad
A succulent pasta salad that's perfect for a light summer dinner in the backyard.
Yield
4 servingsPrep
20 minCook
10 minReady
30 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
pasta, elbow macaroni
medium shell, uncooked |
*
|
| 8 | ounces |
beef roast
cooked, sliced in strips |
|
| 1 | cup |
celery
sliced 1/4 inch thick |
|
| 1 | cup |
tomatoes
cherry or grape |
|
| ½ | cup |
onions
red, sliced 1/4 inch thick |
|
| 1 | cup |
yogurt, plain
plain, non fat |
|
| ½ | cup |
mayonnaise
or salad dressing, low fat |
|
| ¼ | cup |
parsley leaves
fresh, chopped |
|
| ¼ | cup |
tarragon leaves
fresh, chopped |
*
|
| ¼ | teaspoon |
salt
|
|
| ¼ | teaspoon |
black pepper
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
pasta, elbow macaroni
medium shell, uncooked |
*
|
| 231.2 | ml/g |
beef roast
cooked, sliced in strips |
|
| 237 | ml |
celery
sliced 1/4 inch thick |
|
| 237 | ml |
tomatoes
cherry or grape |
|
| 118 | ml |
onions
red, sliced 1/4 inch thick |
|
| 237 | ml |
yogurt, plain
plain, non fat |
|
| 118 | ml |
mayonnaise
or salad dressing, low fat |
|
| 59 | ml |
parsley leaves
fresh, chopped |
|
| 59 | ml |
tarragon leaves
fresh, chopped |
*
|
| 1.3 | ml |
salt
|
|
| 1.3 | ml |
black 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, 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.
