Reuben Pasta Salad

Reuben Pasta Salad

2
Tracey Ferrari Posner 20

"This can be made with shredded Swiss cheese as well. It is also a very good way to use up any leftover corned beef after St. Patrick's Day. Serve with pickle slices and rye toast points or crackers."

Ingredients

55 m servings 238 cals
Serving size has been adjusted!

Original recipe yields 4 servings

Adjust

Nutrition

  • Calories:
  • 238 kcal
  • 12%
  • Fat:
  • 8.4 g
  • 13%
  • Carbs:
  • 30g
  • 10%
  • Protein:
  • 11.4 g
  • 23%
  • Cholesterol:
  • 22 mg
  • 7%
  • Sodium:
  • 458 mg
  • 18%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • Ready In

  1. Bring a large pot of lightly salted water to a boil. Cook pasta at a boil until cooked through yet firm to the bite, about 10 minutes; drain and rinse under cold water.
  2. Mix pasta, sauerkraut, mozzarella cheese, pastrami, and Thousand Island dressing together in a bowl. Cover bowl with plastic wrap and refrigerate 30 to 60 minutes.
  • profile image

Your rating

Cancel
Submit

Reviews

2
  1. 3 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  

Made this today and it was delicious! I used our homemade fresh sauerkraut and some homemade thousand island dressing. The whole family loved it, right down to the three year old. I'm only wo...

My guest loved this. I increased the recipe to an entire pound of penne pasta increasing all the other ingredients as well but I was unsure if I had added enough dressing and not wanting to drow...