Description
A delicious twist on the classic Reuben sandwich in pasta salad form.
Ingredients
Scale
- 8 oz rotini or elbow macaroni (uncooked)
- 1 cup cooked corned beef (shredded or diced)
- 1 cup Swiss cheese (cubed)
- 1 cup sauerkraut (drained)
- 1/2 cup red onion (chopped)
- 1/4 cup fresh parsley (chopped, for garnish)
- For the Dressing:
- 1/2 cup mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon apple cider vinegar
- 1 teaspoon garlic powder
- Salt and pepper (to taste)
Instructions
- In a large pot, bring salted water to a boil. Add the rotini or elbow macaroni and cook according to package instructions until al dente. Drain and rinse under cold water to cool.
- In a small bowl, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, garlic powder, salt, and pepper until smooth. Set aside.
- In a large bowl, combine the cooked pasta, corned beef, Swiss cheese, sauerkraut, and red onion.
- Pour the dressing over the pasta mixture and toss gently to combine.
- Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld.
- Before serving, sprinkle with fresh parsley for garnish.
- Serve chilled or at room temperature.
Notes
- This salad can be made a day in advance. <liAdjust the dressing ingredients to taste.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing and boiling
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 40mg