INGREDIENTS
1
c macaroni, medium
shell, uncooked
8
oz roast beef,
cooked, sliced in
strips
1
c celery, sliced
1/4 inch thick
1c
cherry tomatoes,
halved
½
c onion, red,
sliced 1/4 inch
thick
1
c yogurt, plain,
non fat
½
c mayonnaise, or
salad dressing,
low fat
¼
c
parsley, fresh,
chopped
¼
c
tarragon, fresh,
chopped
¼
ts salt
¼
ts 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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