Total Time
4hrs 30mins
Prep 30 mins
Cook 4 hrs

Cook time includes chill time.

Ingredients Nutrition


  1. Prepare pasta according to package directions; rinse and drain.
  2. In a large bowl, mix together, beef, green bell pepper, celery, onion, red bell pepper, pickle, green onion, and pasta; mix gently.
  3. Dissolve bouillon in water; add milk, mayonnaise, sour cream, dill, salt, and pepper; mix well.
  4. Toss dressing with pasta mixture.
  5. Cover and refrigerate for 3-4 hours before serving.
Most Helpful

5 5

I had some left-over roast beef that I needed to use up. This recipe was the perfect thing. Very different from any pasta salad I have tried but we thought it was wonderful. The beef bouillon in the dressing provided enough saltiness that I didn't feel the need to add any extra salt. We liked the mayo-dill flavor as well. An unusual mixture of ingredients that we thought was very flavorful and unique. This is worth making when you are in the mood for something different.

5 5

Your salad was great. I've been looking for a good salad recipe to use up left-over grilled beef for years & this is the only one my husband & I found worth eating. It almost has a ranch dressing flavor, which we love. Thanks for posting.