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Reuben Pasta Salad

Tracey Ferrari Posner

"This can be made with shredded Swiss cheese as well. It is also a very good way to use up any leftover corned beef after St. Patrick's Day. Serve with pickle slices and rye toast points or crackers."
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55 m servings 238 cals
Original recipe yields 4 servings

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  • Prep

  • Cook

  • Ready In

  1. Bring a large pot of lightly salted water to a boil. Cook pasta at a boil until cooked through yet firm to the bite, about 10 minutes; drain and rinse under cold water.
  2. Mix pasta, sauerkraut, mozzarella cheese, pastrami, and Thousand Island dressing together in a bowl. Cover bowl with plastic wrap and refrigerate 30 to 60 minutes.


  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts

Per Serving: 238 calories; 8.4 g fat; 30 g carbohydrates; 11.4 g protein; 22 mg cholesterol; 458 mg sodium. Full nutrition

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Read all reviews 4
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Made this today and it was delicious! I used our homemade fresh sauerkraut and some homemade thousand island dressing. The whole family loved it, right down to the three year old. I'm only wo...

My guest loved this. I increased the recipe to an entire pound of penne pasta increasing all the other ingredients as well but I was unsure if I had added enough dressing and not wanting to drow...

I thought this was ok but did not love it as a cold pasta salad. I used the amount of dressing and the pasta soaked it up, so it was a little dry. I did heat it up a little and I ate it warm. I...

Extremely quick & easy to make! I used swiss cheese. I felt it was a little to dry & gradually increased the salad dressing & other ingredients until I liked the mixture. i will make it again!