Reuben Pasta Salad
Reuben pasta salad combines all the classic flavors of a Reuben sandwich into an easy, hearty cold pasta salad perfect for lunches, potlucks, and warm weather dinners. All the sandwich ingredients dress up pasta for a tasty twist on both the sandwich and the side dish.
If your family loves a good Reuben sandwich, they’ll go crazy for this Reuben pasta salad.
This recipe takes everything people love about the classic sandwich and puts them in the summer side dish.
You still have the combination of savory corned beef, tangy sauerkraut, creamy Thousand Island dressing.
It’s just put together in a way that shakes things up a bit.
And that unexpected combination makes it memorable and will have everyone asking for seconds!
Ingredients
To make this you’ll need:
- Pasta– 12 ounces of a small pasta like elbows, farfalle, or rotini.
- Corned beef– Cubed deli corned beef.
- Sauerkraut– Canned sauerkraut, well drained.
- Cheese– 12-16 ounces of Swiss cheese cut into cubes.
- Dill pickles– Chopped.
- Thousand Island dressing– Your favorite kind.
- Salt and pepper– To taste
How to Make
Making Reuben pasta salad is so easy!
Just cook the pasta per the box instructions for ‘al dente’.
Once the pasta cooks, strain it and run it under cold water until the pasta is cool to the touch.
Put the pasta in a large mixing bowl.
Stir in the remaining ingredients until everything is evenly combined and well coated in dressing.
Season with salt and pepper, to taste.
Serve and enjoy!
Storing Leftovers
Store leftovers in an airtight container in the fridge for up to 3 days.
Give it a good stir prior to serving it again and stir in a little extra dressing if it seems dry.
Tips and Tricks
- Make sure to drain the pasta and the sauerkraut well to keep the pasta from getting soggy.
- While you can serve it right away, making it an hour ahead of time and letting it chill in the fridge until you are ready to serve it gives the flavors a chance to fully come together.
- For extra flavor and crunch, stir in some rye croutons.
Other Reuben Recipes
Reuben pasta salad is an inventive take on the sandwich and the summer side dish.
Make it and enjoy!
Looking for other Reuben inspired recipes?
Try these:
If you’ve tried this REUBEN PASTA SALAD, or any other recipe on the site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!
Reuben Pasta Salad
Ingredients
- 1 12 oz box small shape pasta
- 1 1/2 - 2 cups cubed deli corned beef
- 3/4 - 1 cup canned sauerkraut well drained
- 1 12- 16 oz block Swiss cheese cubed
- 3/4 cup chopped dill pickles
- 1 cup Thousand Island dressing
- salt & pepper to taste
Instructions
- Cook the pasta per the box instructions for 'al dente'.1 12 oz box small shape pasta
- Transfer to a strainer to drain, then run under cold water until the pasta's cool to the touch. Transfer to a large mixing bow.
- Add the remaining ingredients to the mixing bowl, then gently stir everything together until evenly combined and well coated in dressing.1 1/2 - 2 cups cubed deli corned beef, 3/4 - 1 cup canned sauerkraut, 1 12- 16 oz block Swiss cheese, 3/4 cup chopped dill pickles, 1 cup Thousand Island dressing
- Season with salt and pepper, to taste.salt & pepper
- Serve and enjoy!
Notes
- Make sure to drain the pasta and the sauerkraut well to keep the pasta from getting soggy.
- While you can serve it right away, making it an hour ahead of time and letting it chill in the fridge until you are ready to serve it gives the flavors a chance to fully come together.
- For extra flavor and crunch, stir in some rye croutons.
Nutrition
