If you’ve read my posts for a while, you know I have a thing for Reuben sandwiches. Hey, what can I say? That combination of salty corned beef, tart sauerkraut, oozy melted Swiss cheese, and creamy Russian dressing just really works for me.

I love the Reuben so much, I keep coming up with new ways to serve it. I’ve served up this classic deli sandwich as a scaled-down slider, baked it into a braided loaf, and blended it into a dip.

All these versions make great party dishes — but they’re not really right for a family meal. So I thought about ways to turn a party dish into a dinner dish, and I remembered what a hit I had with my Buffalo Chicken Pasta Salad. Bingo! Once I had the idea, converting the recipe was easy.

All I had to do was cut up my corned beef and Swiss into little cubes and toss them with some cooked pasta, sauerkraut, and dressing. And since a Reuben is always best with a dill pickle on the side, I tossed some chopped pickles in, too. This Reuben Pasta Salad is so easy…and so delicious. Really, with these flavors, how could you go wrong?

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Pasta salad is usually served cold, but Reuben sandwiches are usually served hot. Which way is right for this dish?

Either! I prefers it warmed up, but it’s also really good chilled.

What would you serve with this salad?

A hearty salad like this makes a great meal on its own, but you can also serve it up as a combo with a good soup. Since the salad has a lot of stuff in it, pair it with a simpler soup like my Crockpot Beer Cheese Soup. It’s also good with some rye bread (plain or toasted) to complete the Reuben sandwich experience.

How should you store the leftovers?

Put it in the fridge in a tightly covered bowl, so its tastes and smells won’t mingle with other foods. It will keep about four days. In fact, it’s almost better left over because the flavors have more of a chance to blend. Before serving it, drain off any excess liquid and toss it with an extra dollop of dressing. I love to pack our leftovers for a yummy work lunch for the next day. We love these lunchboxes!

How to Make Reuben Pasta Salad

Cook pasta according to the directions on the box. Slice or cube 1.5 cups of either corned beef from the deli, or leftover corned beef you have prepared. If you want to prepare your own and are not sure where to start take a look at this recipe. https://www.familyfreshmeals.com/2017/03/instant-pot-corned-beef-and-cabbage.html
Once pasta is cooked, drained and cooled, combine the corned beef, sauerkraut, swiss cheese, dill pickles and thousand island dressing and stir.
Add salt and pepper to taste and optional, garnish with parsley.

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