Jul 04 2008
Roast Beef Pasta Salad Recipe
I’m all about the chilled salads for picnics and barbecues, and I have a pretty plentiful stash of recipes that I am known for. This is one of my most often requested recipes and is sooooo delicious. This recipe is a newer version I got my hands on, but I have been making this for a long time (this one adds a few ingredients, than my more plain traditional one I made - much more flavorful)
Roast Beef Pasta Salad
16 oz. pasta (you can use any kind, but spirals tend to be perfect)
2 c. cooked deli roast beef, sliced into 1″ long strips (about 1 lb.)
1 c. green pepper, chopped
1 c. celery, sliced
3/4 c. red onion, chopped
1/2 c. sweet red pepper, chopped
1/3 c. dill pickle, chopped
2-3 green onions, sliced
Boil pasta according to package directions. Remove from heat, drain and rinse with cold water. In a large bowl, put the cooked pasta, roast beef, both peppers, celery, both onions and the pickle. Toss. Next, prepare the dressing.
Recipe for Dressing:
2 Tbs. beef bouillon granules
1/4 c. boiling water
1/2 c. milk
2 c. mayo
1 8oz. container of sour cream
1 tsp. dill weed
In a bowl, completely dissolve the bouillon into the water. Stir in milk, mayo, sour cream, dill and pepper. Toss into the pasta mixture. Cover and refrigerate about 30-60 minutes. Serve chilled.
