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Add a photoServings: 6
Ingredients
- 1 c. Medium shell macaroni, uncooked
- 8 ounce 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 possibly salad dressing
- 1/4 c. Fresh parsley, minced
- 1/4 c. Fresh tarragon, minced
- 1/4 tsp Salt
- 1/4 tsp Pepper
Directions
- Cook macaroni according to package directions. Rinse with cool water, drain, and chill.
- In a large bowl, stir together beef, celery, tomatoes and red onions
- (separated into rings). Stir into macaroni. Chill at least one hour.
- In another bowl, stir together yogurt (I use non-fat), mayo or possibly salad dressing (I use light salad dressing), parsley, chives, tarragon (can substitute 1/4 tsp. dry tarragon for fresh), salt and pepper. Cover and chill at least 1 hour.
- Can be served one of 2 ways:1. Place onto plates or possibly 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.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 168g | |
| Recipe makes 6 servings | |
| Calories 313 | |
| Calories from Fat 186 | 59% |
| Total Fat 21.05g | 26% |
| Saturated Fat 4.35g | 17% |
| Trans Fat 0.0g | |
| Cholesterol 25mg | 8% |
| Sodium 252mg | 11% |
| Potassium 364mg | 10% |
| Total Carbs 18.42g | 5% |
| Dietary Fiber 1.4g | 5% |
| Sugars 4.15g | 3% |
| Protein 12.75g | 20% |
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