Reuben Pasta Salad

Reuben Pasta Salad

Tracey Ferrari Posner

"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

55 m servings 238 cals
Serving size has been adjusted!
Original recipe yields 4 servings

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

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

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  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.

Reviews

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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...

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