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Nutritional Guidelines (per serving) | |
---|---|
501 | Calories |
23g | Fat |
63g | Carbs |
12g | Protein |
Nutrition Facts | |
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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. |
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.
Ingredients
- 1 (16-ounce) package bow tie pasta
- 2 cups frozen peas
- 1Â 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
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Gather the ingredients.
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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.Â
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Put the peas in a colander in the sink and drain the pasta over them.Â
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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..
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Stir gently to coat, then cover and chill for 2 to 3 hours in the refrigerator before serving.Â
Tip
- Store the leftovers, covered, in the fridge for three to four days, if it lasts that long!
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