Tarragon Beef & Pasta Salad

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

Yields:	4 servings
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	Preparation	20 minutes
	Cooking	10 minutes
	Ready In	30 minutes

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Ingredients

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
1/2	cup	onion	red, sliced 1/4 inch thick
1	cup	yogurt, plain	plain, non fat
1/2	cup	mayonnaise	or salad dressing, low fat
1/4	cup	parsley leaves	fresh, chopped
1/4	cup	tarragon	fresh, chopped
1/4	teaspoon	salt
1/4	teaspoon	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.

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Member Review

Stuffed Pork Roast

Easy to make & delicious. Cooked it for my parents who were very impressed. We even made this stuffing for Thanksgiving this year instead of the traditional cornbread dressing. Definite Keeper