Description
All of the amazing flavors of your favorite Reuben Sandwich in a delicious creamy pasta salad! This version uses savory smoked beef brisket for a rich, deli-style experience.
Ingredients
Scale
- 3 cups penne (uncooked)
- 1/4 cup finely diced white onion
- 1 cup sauerkraut (drained)
- 1/2 cup chopped dill pickles
- 1 cup diced smoked beef brisket
- 1 cup shredded swiss cheese
- 2/3 cup mayonnaise
- 1/3 cup sour cream
- 1/3 cup thousand island dressing
- 1 1/2 tablespoons Dijon mustard
- 3 tablespoons sauerkraut brine
- 1 1/2 teaspoons caraway seeds
- salt and pepper to taste
Instructions
- Step: Cook pasta according to package directions. Drain and run under cold water.
- Step: Combine all dressing ingredients in a small bowl.
- Step: Toss all ingredients with dressing.
- Step: Refrigerate 1 hour before serving.
- Step: Drizzle with extra thousand island dressing before serving if desired.
Notes
The brine is from the drained sauerkraut. Keep leftovers in the refrigerator for up to 4 days.
- Prep Time: PT10M
- Cook Time: PT8M
- Category: Salad
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 357 kcal
- Sugar: 3 g
- Sodium: 679 mg
- Fat: 25 g
- Saturated Fat: 6 g
- Unsaturated Fat: 19 g
- Trans Fat: 0 g
- Carbohydrates: 21 g
- Fiber: 1 g
- Protein: 9 g
- Cholesterol: 35 mg
Keywords: pasta salad, reuben, side dish, potluck