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Reuben Pasta Salad

Reuben Pasta Salad

  • Prep

    15 m
  • Cook

    10 m
  • Ready In

    55 m
traceyposner

traceyposner

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.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • 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

Directions

  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.
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Reviews

Janet
3

Janet

9/10/2013

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 wondering how soon I can make it again. Thanks for the recipe!

Joey Joan
1

Joey Joan

11/4/2013

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 drown the delicious salad I decided to leave it as I made it and just put the dressing on the side so people could adjust as they wanted. It was 1/2 and 1/2 some liked it as I made it and others used the dressing like ketchup. No matter there was very little left at the end of the game and it was first picked to be taken home by my friends. A perfect salad for a football party.

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