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. Yum. 

Ingredients

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

• Prep Time: 15 minutes
• Cook Time: 10 minutes

• Total Time: 25 minutes
• Yield: Serves 6-8

Preparation

Bring a large pot of salted water to a boil. Add pasta and cook until al dente. Drain.

Meanwhile, in large bowl combine mayonnaise, yogurt, honey mustard, and lemon juice and mix well. Stir in drained pasta along with remaining ingredients.

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