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> Categories: Appetizers   Baked Goods   Barbeque   Basics   Beans and Grains   Beef   Beverages   Breads   Breakfasts   Cake   Candies   Canning and Preserving   Casseroles   Cheese   Chicken   Chocolate   Condiments   Cookies   Crock Pot and Slow Cooker   Desserts   Duck   Eggs   Fruits   Grains   Herbs and Spices   Holiday   Hot and Spicy   Jellies and Jams   Kids   Lamb   Liquor   Main Dish   Mexican   Nuts   Pasta   Pets   Quick and Easy   Recipes for Pets   Regional Cuisine   Rice   Salad   Sauces   Sausages   Seafood   Side Dish   Snacks   Soups   Stews   Stuffings   Sweets and Desserts   Vegetables   Vegetarian   Wild Game   Tarragon Beef & Pasta Salad Category Pasta Total Hits 697 Rating | voted : 0 times The Recipe Ingredients 1 cup macaroni, medium shell, uncooked 8 oz roast beef, cooked, sliced in strips 1 cup celery, sliced 1/4 inch thick 1 cup cherry tomatoes, halved 1/2 cup onion, red, sliced 1/4 inch thick 1 cup yogurt, plain, non fat 1/2 cup mayonnaise, or salad dressing, low fat 1/4 cup parsley, fresh, chopped 1/4 cup tarragon, fresh, chopped 1/4 teaspoon salt 1/4 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, 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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