|Nutritional Guidelines (per serving)|
|Servings: 6 to 8|
|Amount per serving|
|% Daily Value*|
|Total Fat 23g||29%|
|Saturated Fat 4g||20%|
|Total Carbohydrate 63g||23%|
|Dietary Fiber 6g||22%|
|*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.
- 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)
Gather the ingredients.
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.
Put the peas in a colander in the sink and drain the pasta over them.
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..
Stir gently to coat, then cover and chill for 2 to 3 hours in the refrigerator before serving.
- Store the leftovers, covered, in the fridge for three to four days, if it lasts that long!