Recipe - Tarragon Beef And Pasta Salad

1 cup Medium shell macaroni;
uncooked
8 ounce Roast beef, cooked; cut or sliced up
in strips
1 cup Celery; cut or sliced up 1/4" thick
1 cup Cherry tomatoes; halved
One half cup Red onion; cut or sliced up 1/4" thick
1 cup Plain yogurt
One half cup Mayonnaise or salad
dressing
One fourth cup Fresh parsley; chopped
One fourth cup Fresh tarragon; chopped
One fourth teaspoon Salt
One fourth teaspoon Pepper

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 nonfat), mayo or salad
dressing (I use light salad dressing), parsley, chives, tarragon (can
substitute One fourth 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 EATL Digest 11 October 96

Date: Sat, 12 Oct 1996 17:45:02 0500

From: Janet Baker jbaker@CNMNET.COM