Title: Tarragon Beef and Pasta Salad
Categories: Meats
Yield: 6 Servings

1 c Medium shell macaroni;
-uncooked
8 oz Roast beef, cooked; sliced
-in strips
1 c Celery; sliced 1/4" thick
1 c Cherry tomatoes; halved
1/2 c Red onion; sliced 1/4" thick
1 c Plain yogurt
1/2 c Mayonnaise or salad
-dressing
1/4 c Fresh parsley; chopped
1/4 c Fresh tarragon; chopped
1/4 ts Salt
1/4 ts 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 non-fat), mayo or salad
dressing (I use light salad dressing), parsley, chives, tarragon (can
substitute 1/4 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 EAT-L Digest 11 October 96

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

From: Janet Baker