Roast Beef Pasta Salad Recipe

5 2 2
Roast Beef Pasta Salad Recipe
Roast Beef Pasta Salad Recipe photo by Taste of Home
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Roast Beef Pasta Salad Recipe

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5 2 2
Publisher Photo
I made this salad one year when a neighbor came over to help my husband put up hay. They both were hot and dusty, so this cool dish was well received. It's a meal in itself.
MAKES:
12 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
12 servings
TOTAL TIME:
Prep/Total Time: 20 min.

Ingredients

  • 1 package (16 ounces) spiral pasta
  • 2 cups julienned cooked roast beef
  • 1 cup chopped green pepper
  • 1 cup sliced celery
  • 3/4 cup chopped red onion
  • 1/2 cup chopped sweet red pepper
  • 1/3 cup chopped dill pickle
  • 2 to 3 green onions, sliced
  • DRESSING:
  • 2 tablespoons beef bouillon granules
  • 1/4 cup boiling water
  • 1/2 cup milk
  • 2 cups mayonnaise
  • 1 cup (8 ounces) sour cream
  • 1 teaspoon dill weed
  • Dash pepper

Directions

Cook the pasta according to package directions; drain and rinse in cold water. Place in a large bowl; add the beef, green pepper, celery, onion, red pepper, pickle and green onions.
For dressing, in a large bowl, dissolve bouillon in water. Stir in the milk, mayonnaise, sour cream, dill and pepper. Toss with pasta mixture. Cover and refrigerate until ready to serve. Yield: 12 servings.
Originally published as Roast Beef Pasta Salad in Country Extra May 1996, p51

Nutritional Facts

1 cup: 515 calories, 35g fat (7g saturated fat), 49mg cholesterol, 678mg sodium, 32g carbohydrate (4g sugars, 2g fiber), 15g protein.

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  • 1 package (16 ounces) spiral pasta
  • 2 cups julienned cooked roast beef
  • 1 cup chopped green pepper
  • 1 cup sliced celery
  • 3/4 cup chopped red onion
  • 1/2 cup chopped sweet red pepper
  • 1/3 cup chopped dill pickle
  • 2 to 3 green onions, sliced
  • DRESSING:
  • 2 tablespoons beef bouillon granules
  • 1/4 cup boiling water
  • 1/2 cup milk
  • 2 cups mayonnaise
  • 1 cup (8 ounces) sour cream
  • 1 teaspoon dill weed
  • Dash pepper
  1. Cook the pasta according to package directions; drain and rinse in cold water. Place in a large bowl; add the beef, green pepper, celery, onion, red pepper, pickle and green onions.
  2. For dressing, in a large bowl, dissolve bouillon in water. Stir in the milk, mayonnaise, sour cream, dill and pepper. Toss with pasta mixture. Cover and refrigerate until ready to serve. Yield: 12 servings.
Originally published as Roast Beef Pasta Salad in Country Extra May 1996, p51

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MY REVIEW
[email protected] User ID: 3492314 226975
Reviewed May. 26, 2015

"different than any other pasta salad I've ever had. Hearty enough for a whole meal instead of just a side dish. I usually use left over meat from a roast beef dinner."

MY REVIEW
sal4975 User ID: 1480276 68498
Reviewed Dec. 6, 2009

"very good flavor reminds me a little of a phillycheesestake"

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