This pasta salad was just as easy to put together as any other salad that I’ve ever made. The taste was way better though I can tell you that. I wanted to eat the whole bowl myself, and I probably would have if my husband wouldn’t have walked in and seen me. He grabbed a bowl and spoon and helped himself, and then polished off the rest. He was a little disappointed that there wasn’t more to go around, but I’ve made it plenty of times since then. It’s always a hit!
Check out what they are saying about this recipe over at Spend With Pennies:
“This is definitely the season for pasta salads — and this looks and sounds delicious! I’m a sucker for a reuben anyway, so…. yes, please!”
Corned beef, Swiss cheese, sauerkraut, and thousand island aren’t just for sandwiches any more!
Ingredients
3 cups medium pasta , uncooked
1/4 cup minced white onion
1 cup sauerkraut , drained
1/2 cup dill pickles , chopped
1 cup corned beef , sliced or cubed
1 cup cubed swiss cheese
Dressing
2/3 cup Hellmann’s mayonnaise
1/3 cup Daisy sour cream
1/3 cup Kraft thousand island (or russian) dressing
1 1/2 tablespoons dijon mustard
3 tablespoons sauerkraut brine
1 1/2 teaspoons caraway seeds
salt & pepper to taste
Instructions
Cook pasta according to package directions. Drain and run under cold water.
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Quick Tip: You can leave out the caraway seeds if you don’t like the flavor and this will still taste amazing.
Thanks again to Spend With Pennies for this incredible recipe.
