I love corned beef and I love reuben sandwiches. This pasta salad takes the best parts of a reuben with some dill pickles added and makes one delicious lunch.
Normally pasta salads absorb the dressing really well and the longer it sits in the refrigerator the drier it gets, but surprisingly this pasta salad did not. It was just as creamy on day one as the last day I had it.
Reuben Pasta Salad
Ingredients:
- 3 cups rotini pasta, uncooked
- 1 cup drained sauerkraut
- 1/2 cup chopped dill pickles
- 1 cup diced corned beef
- 1 cup shredded Swiss cheese
- 2/3 cup mayonnaise
- 1/3 cup sour cream
- 1/3 cup thousand island dressing
- 1 1/2 tablespoons dijon mustard
- 3 tablespoons sauerkraut brine, from the can
- black pepper, to taste
Directions:
- Cook the pasta according to the package directions. Drain and rinse well with cold water.
- In a large bowl, combine the pasta, sauerkraut, dill pickles, corned beef and Swiss cheese.
- In a small bowl whisk together all of the dressing ingredients and pour over the pasta salad. Stir until everything is evenly coated in the dressing.
- Refrigerated at least 1 hour before serving. If desired, drizzle each serving with additional thousand island dressing.
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Nutrition Facts |
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Servings: 8 |
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Amount Per Serving |
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Calories: 398 |
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Total Fat |
26.7g |
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Saturated Fat |
6.6g |
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Polyunsaturated Fat |
4.1g |
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Monounsaturated Fat |
9.7g |
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Trans Fat |
0g |
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Cholesterol |
45.7mg |
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Sodium |
832.1mg |
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Potassium |
115.2mg |
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Total Carbohydrates |
25.2g |
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Dietary Fiber |
2.1g |
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Sugars |
4g |
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Protein |
11.2g |
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Vitamin A 1.6% Vitamin C 8% |
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Calcium 1.4% Iron 7.5% |
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*Nutritional information will vary depending on the brands you use. |
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*Adapted from Spend with Pennies.
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