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Reuben Pasta Salad

Creamy Reuben Pasta Salad That's Perfect for Potlucks

This Reuben Pasta Salad combines the classic flavors of a Reuben sandwich for a delightful dish ideal for potlucks.
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Prep Time 20 minutes
Cook Time 10 minutes
Chill Time 1 hour
Total Time 1 hour 30 minutes
Servings: 6 servings
Course: Lunch
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

For the Salad
  • 8 oz Dry Macaroni Noodles Cook according to package directions
  • 12 oz Deli Corned Beef (thick sliced, diced) Can be substituted with turkey or vegan deli meat
  • 8 oz Swiss Cheese (cubed) Can substitute cheddar for a sharper taste
  • 1 cup Sauerkraut (drained) Rinse and drain for milder flavor if desired
  • 1 cup Dill Pickles (diced) Can replace with sweet pickles for a different twist
For the Dressing
  • 1 cup Thousand Island Dressing Homemade alternatives also work
  • 1/2 cup Mayonnaise Use reduced-fat mayo for a lighter option
  • 2 tbsp Dijon or Stone Ground Mustard Yellow mustard is a good substitute
  • 2 tbsp Sauerkraut Brine Optional but recommended
  • to taste Salt
  • to taste Pepper

Equipment

  • Large pot
  • Colander
  • mixing bowl
  • spatula

Method
 

Step-by-Step Instructions
  1. Bring a large pot of salted water to a rolling boil. Add the dry macaroni noodles and cook according to package instructions for 8-10 minutes until al dente. Drain and cool completely.
  2. In a mixing bowl, combine cooled macaroni, diced corned beef, cubed Swiss cheese, drained sauerkraut, and diced dill pickles. Toss gently until evenly mixed.
  3. In a separate bowl, whisk together the Thousand Island dressing, mayonnaise, Dijon mustard, and sauerkraut brine until smooth.
  4. Pour the dressing over the macaroni mixture and fold gently to coat all ingredients evenly. Adjust seasoning with salt and pepper as needed.
  5. Cover the bowl and refrigerate for at least one hour, preferably overnight, before serving.

Notes

Store leftovers in an airtight container for up to 3 days. For longer storage, freeze for up to one month.