by Lori Dunn
Leftovers can be turned into a fresh pasta salad. Use leftover corned beef for an Irish Pasta Salad.
6
SERVINGS
Ingredients
- 4 tablespoons Dijon-style mustard
- 4 tablespoons red wine vinegar
- 4 tablespoons extra virgin olive oil
- 1/2 teaspoon granulated sugar
- 1/2 teaspoon black pepper
- 1/2 teaspoon caraway seeds
- 1/2 teaspoon salt
Irish Salad
- 8 ounces corned beef, cooked and sliced thin
- 6 cups shredded cabbage
- 1 cup shredded carrots
- 1/2 cup chopped green onions
- 15 ounces shaped pasta, cooked, drained and rinsed in cool water
Directions
- For dressing: In small bowl, combine all dressing ingredients; mix well and set aside.
- For salad: In large serving bowl, combine corned beef, cabbage, carrots and onions. Gently add cooked pasta.
- Pour dressing over salad mixture and toss gently to combine. Serve chilled or at room temperature.
Cold Pasta Salad Recipes:
8 Cold Pasta Salad Recipes for Summer
