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 (I use non-fat), mayo or salad dressing (I use light salad dressing), parsley, chives, tarragon (can substitute 1/4 teaspoon dried tarragon for fresh), salt and pepper. Cover and refrigerate at least 1 hour.

Can be served one of 2 ways:

1. Place onto plates or into bowls, and pour a spoonful of dressing over top, without mixing it together.

2. Pour dressing over the entire salad and serve in a large bowl.

This is even great as a vegetarian dish.