Corned Beef Cabbage and Pasta Salad

Written by
Linda Larsen
Linda Larsen is a journalist, quick-cooking and slow-cooking expert, and accomplished cookbook author with over 30 years of experience in testing and developing recipes.
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Linda Larsen
Updated 09/18/19
Corned Beef and Cabbage
IslandLeigh / Getty Images
Prep: 15 mins
Cook: 10 mins
Total: 25 mins
Servings: 6 to 8 servings
Nutritional Guidelines (per serving)
501 Calories
23g Fat
63g Carbs
12g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: 6 to 8
Amount per serving
Calories 501
% Daily Value*
Total Fat 23g 29%
Saturated Fat 4g 20%
Cholesterol 17mg 6%
Sodium 201mg 9%
Total Carbohydrate 63g 23%
Dietary Fiber 6g 22%
Protein 12g
Calcium 69mg 5%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

After St. Patrick's Day, almost everyone has a lot of leftover corned beef. And, delicious as it is, you can't make Corned Beef Hash every day.

Corned beef cabbage and pasta salad is a wonderful way to celebrate St. Patrick's Day where you live if it's hot outside. It's also a wonderful way to use up leftovers. The salad is crunchy and sweet and savory and salty all at once. You don't need to serve anything else with this salad; it's a complete meal in one bowl.

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Ingredients

  • 1 (16-ounce) package bow tie pasta
  • 2 cups frozen peas
  • 1 cup mayonnaise
  • 1/2 cup plain yogurt
  • 1/4 cup honey mustard
  • 2 tablespoons lemon juice
  • 2 cups leftover corned beef (cooked, cubed)
  • 3 cups green cabbage (chopped)
  • 2 cups red cabbage (chopped)
  • 1 red bell pepper (chopped)
  • 1 yellow bell pepper (chopped)

Steps to Make It

  1. Gather the ingredients.

  2. Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, which means the pasta is tender but still has a slight bite in the center. The only way to tell if the pasta is cooked properly is to taste it. 

  3. Put the peas in a colander in the sink and drain the pasta over them. 

  4. While the pasta is cooking, in a large bowl combine the mayonnaise, yogurt, honey mustard, and lemon juice and mix well with a wire whisk. Stir in the drained pasta along with the cabbage, bell peppers, and frozen peas..

  5. Stir gently to coat, then cover and chill for 2 to 3 hours in the refrigerator before serving. 

Tip

  • Store the leftovers, covered, in the fridge for three to four days, if it lasts that long!