Roast Beef Pasta Salad

Taste of Home  Low-Fat Country Cooking
www.tasteofhome.com

1 pkg (16 oz) spiral pasta, (cooked according to the package directions, drained and rinsed in cold water)
2 cups julianned cooked lean roast beef
1 cup chopped green pepper
1 cup sliced celery
3/4 cup chopped red onion
1/2 cup chopped red sweet pepper
1/3 cup chopped dill pickle
2 green onions sliced

Dressing:

2 tablespoons low-sodium beef bouillon granules dissolved in 1/4 cup boling water
1/2 cup skim milk
2 cups fat-free mayonnaise
1 cup (8 oz) nonfat sour cream
1 tsp dill weed
dash pepper.

To the cooked pasta, add the lunch meat and vegetables.

Mix the dressing ingredients in another bowl. Toss with pasta mixture. Cover and refrigerate until ready to serve.

Yield: 16 servings