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Ingredients Jump to Instructions ↓

  1. 1 cup macaroni, medium shell, uncooked

  2. 8 oz roast beef, cooked, sliced in strips

  3. 1 cup celery, sliced

  4. 1 cup cherry tomatoes, halved

  5. 1/2 cup onion, red, sliced

  6. 1/4 inch thick

  7. 1 cup yogurt, plain, non fat

  8. 1/2 cup mayonnaise, or salad dressing, low fat

  9. 1/4 cup parsley, fresh, chopped

  10. 1/4 cup tarragon, fresh, chopped

  11. 1/4 teaspoon salt

  12. 1/4 teaspoon pepper

  13. 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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