Roast Beef Pasta Salad

Submitted by ratherbeswimmin

"Cook time includes chill time."

 

• Ready In: 4hrs 30mins
• Ingredients: 15
• Serves: 12

ingredients

• 453.59 g package spiral shaped pasta
• 473.18 ml julienned cooked roast beef
• 236.59 ml chopped green bell pepper
• 236.59 ml sliced celery
• 177.44 ml chopped red onion
• 118.29 ml chopped red bell pepper
• 78.78 ml chopped dill pickle
• 3 green onions, sliced

• Dressing

• 29.58 ml beef bouillon granules
• 59.14 ml boiling water
• 118.29 ml milk
• 473.18 ml mayonnaise
• 236.59 ml sour cream
• 4.92 ml dill weed
• salt and pepper

directions

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.

Reviews

[Jenna Naquin]

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.

 

[Jackie 6]

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.