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How To make Tarragon Beef & Pasta Salad
Ingredients
1
cup
macaroni, medium shell, uncooked
8
oz
roast beef, cooked, sliced in strips
1
cup
celery, sliced 1/4 inch thick
1
cup
cherry tomatoes, halved
1/2
cup
onion, red, sliced 1/4 inch thick
1
cup
yogurt, plain, non fat
1/2
cup
mayonnaise, or salad dressing, low fat
1/4
cup
parsley, fresh, chopped
1/4
cup
tarragon, fresh, chopped
1/4
teaspoon
salt
1/4
teaspoon
pepper
Directions:
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.
How To make Tarragon Beef & Pasta Salad's Videos
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In this episode, test cook Dan Souza and host Julia teach viewers how to make the ultimate Grilled Chicken Thighs with Mustard and Tarragon. Tasting expert Jack Bishop then challenges Bridget to a fresh mozzarella tasting, and test cook Keith Dresser makes Bridget a foolproof Italian Pasta Salad.
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How to Make Souplantation’s Tuna Tarragon - RECIPE Chef David Kuo
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Gordon's Pasta Guide | Gordon Ramsay
Here are some wonderfully delicious guides to pasta!
#GordonRamsay #Cooking
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Mushroom, Leek and Tarragon Pasta | Gordon Ramsay
A simple dish of pasta with a creamy mushroom sauce and fresh garlic bruschetta. Leeks are a fantastic ingredient - cheap and easy to work with and they give a subtle savoury flavour.
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How to Make Rachael's Three Vegetable Penne with Tarragon Basil Pesto | Food Network
Rachael's Veggie Penne with Pesto is perfect for vegetarians and hearty enough for carnivores.
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Get the recipe:
Three Vegetable Penne with Tarragon Basil Pesto
RECIPE COURTESY OF RACHAEL RAY
Level: Easy
Total: 22 min
Prep: 15 min
Cook: 7 min
Yield: 4 servings
Ingredients
1 pound penne rigate (with lines) pasta
Salt
1/2 pound asparagus, trimmed of tough ends
1 small zucchini
1/4 pound, haricots verts (thin green beans) trimmed of stem ends
1/4 cup pine nuts
1 cup basil, 20 leaves
1/2 cup tarragon leaves from 10 to 12 stems
1 lemon, zested
Handful flat-leaf parsley
1 clove garlic
1/2 cup grated Parmigiano-Reggiano, plus more to pass at table
Coarsely ground black pepper
1/3 cup extra-virgin olive oil, eyeball it
Directions
Heat a large pot of water to boil for pasta. Salt the water and add pasta to cook to al dente or, with a bite to it. Cut asparagus spears into 2-inch pieces on an angle. Cut zucchini into matchstick shapes. Cut haricots verts or green beans into 2-inch pieces on an angle. Add vegetables to pasta after penne has been cooking about 5 minutes. Cook veggies and pasta together 2 minutes. While pasta cooks, toast pine nuts in a small pan until golden, then cool. Place nuts, basil, tarragon, parsley, lemon zest, garlic, cheese and a little salt and pepper in a food processor. Turn the processor on and stream in the extra-virgin olive oil until thick sauce forms. Scrape pesto into large, shallow serving dish. Add a ladle of hot, starchy pasta water to the pesto. Drain penne and veggies and add immediately to pesto. Toss to coat pasta and vegetables evenly. Adjust salt and pepper, to taste. Serve with extra grated cheese to pass at table.
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Pasta Salad with Green Goddess Dressing | Ep 1282
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