Corned Beef and Cabbage Pasta

Corned Beef and Cabbage Pasta

Corned Beef and Cabbage Pasta is a perfect St. Patrick’s Day potluck dish!  The traditional corned beef and cabbage are combined with onions, butter, and egg noodles to make a hearty, flavorful dish.

You can also make this dish especially easy by buying already cooked corned beef and pre-shredded bags of cabbage.  Double the amount of beef, if you want and, if your budget allows.  The inspiration for this recipe came from The Chew, with variations on the amount of ingredients.


1 lb. cooked corned beef

24 ozs. egg noodles, cooked

Reserved pasta water

2 medium white onions, sliced

4 cups shredded cabbage

1 stick butter

2 T. olive oil

Coarse dijon mustard, to taste

Salt, to taste

Pepper, to taste

Cook the egg noodles according to the package instructions and save three to four cups of the pasta liquid.  Set noodles aside.

Melt 1/2 stick butter and olive oil in a large pot over medium heat.  Add the white onion and cook until soft.  Add the cabbage and cook until soft.  Shred the corned beef and add to the onion cabbage mixture until heated through.

Add the egg noodles and remaining butter.  Cook until the butter is melted.  Add some of the reserved pasta water, as needed.  Keep in mind that the noodles will dry out some, so it’s better to add a little too much pasta water, as opposed to not enough.  (You especially want to add extra water if you’re going to make this dish ahead of time and then reheat before serving.)

Then, add mustard, salt, and pepper to taste.  Cooking until heated through.  Put into a serving bowl and you’re ready for potluck time!


Greek Pasta Salad

Greek Pasta Salad

The combination of crunchy cucumbers and onion with the creamy feta, black olives and sweet balsamic dressing make this Greek Pasta salad one of my favorite potluck pasta salads. It’s fresh, simple, easy, and yummy!


1 lb. fusilli, cooked and drained (whole wheat is pictured above, but regular fusiilli works great too)

Chopped red onion

Sliced, black olives

English cucumber, cut into bite-sized pieces

Feta cheese, cut into cubes

Balsamic vinaigrette

Combine all of the above ingredients into a salad bowl and stir well.   Cover, and chill for at least two hours.  Add more dressing right before serving, if needed.  This can be made a day before the potluck and leftovers keep really well for a few days!


Jamie’s Famous Pasta Salad

Jamies Famous Pasta Salad

Thank you, Jamie G., for sharing your famous and delicious pasta salad!!!


1 lb. tri-colored spiral noodles (cooked and cooled)

1 large Wishbone Italian Salad Dressing

1 block Colby cheddar/jack cheese, cut into small cubes

1 cup chopped carrots

1 cucumber, peeled and thinly sliced

1 can olives, drained

10 small baby tomatoes on vine, cut in half

3/4 cup broccoli crowns, cut into thin pieces

Any other vegetables that you like

1 cup parmesan cheese

Place broccoli pieces in small bowl, filled with water, and microwave for 1 minute.  Drain and cool completely.

Put all vegetables and cheese in a large bowl.  Add pasta, half jar of Wishbone Dressing, and parmesan cheese.  Toss and add more dressing, if needed.  Refrigerate until 1/2 hour before serving.  The pasta soaks up the dressing, so you may need to add more dressing right before serving.