Reuben Pasta Salad has all of the amazing flavors of your favorite Reuben Sandwich! Corned beef, swiss, sauerkraut and pickles are tossed with a simple thousand islands dressing for one the best potluck salads you’ve ever had!
Serve Reuben Pasta Salad super cold right from the refrigerator to showcase all the really savory flavors! What a great way to use up leftover corned beef!
How to Make Reuben Pasta Salad
If you like Reuben sandwiches, you’re going to ABSOLUTELY love this Reuben pasta salad recipe!
- Prepare pasta according to package directions, drain and set aside.
- Combine dressing ingredients well.
- Toss all ingredients together and place in the refrigerator at least one hour.
Before serving, drizzle with extra dressing and season with salt and pepper.
What to Serve with Pasta Salad
If you are serving Reuben pasta salad on a buffet table or it will be outdoors, place the bowl inside a larger bowl with ice on the bottom and be sure to stir it every once in a while to make sure it stays cold.
This pasta salad is a whole meal on its own but it can go great with as a side dish. Try it with this hearty fresh tomato soup. And every salad goes great with dinner rolls, right?
Leftover pasta salad is always good the next day because the flavors have had a chance to blend and this Reuben pasta salad is no different!
- To Refrigerate: Keep tightly covered so it doesn’t absorb the odors and flavors of the other items in the fridge. It should last about four days in the refrigerator.
- To Serve: Toss in a colander to drain out any liquid and refresh the flavors with an extra dose of thousand island dressing and some salt and pepper.
It’s not a good idea to freeze pasta salad since the pasta changes consistency once it thaws out. But you can definitely freeze the dressing separately for the next time you want to make this super fun, super tasty salad!
Easy Pasta Salad Recipes
- Italian Pasta Salad – hearty & delicious!
- Broccoli Pasta Salad – rich and creamy
- Dill Pickle Pasta Salad – reader fav!
- Cobb Pasta Salad – great potluck dish
- Easy Orzo Pasta Salad – fun twist on a classic!
Reuben Pasta Salad
- 3 cups medium pasta uncooked
- ¼ cup white onion minced
- 1 cup sauerkraut drained
- ½ cup dill pickles chopped
- 1 cup corned beef sliced or cubed
- 1 cup swiss cheese cubed
- ⅔ cup mayonnaise
- ⅓ cup sour cream
- ⅓ cup thousand island or russian dressing
- 1 ½ tablespoons dijon mustard
- 3 tablespoons sauerkraut brine *see note
- 1 ½ teaspoons caraway seeds
- salt & pepper to taste
- Cook pasta according to package directions. Drain and run under cold water.
- Combine all dressing ingredients in a small bowl.
- Toss all ingredients with dressing. Refrigerate 1 hour before serving.
- Drizzle with extra thousand island/russian dressing before serving if desired.
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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Looks really yummy!!!
Cant wait to try this recipe.
It is so yummy Deborah! We hope you love it.
I didn’t see a note for the sauerkraut juice. Could you tell me what the note said to use?
Sorry about that, I’ve updated the recipe. The note was just letting you know that the brine is from the drained sauerkraut.
What a great idea to make instead of a sandwich! We are not Swiss cheese lovers,, do you have any ideas for a substitute?
You could substitute another cheese that you might like to have in a reuben. While a mild slice of mozzarella might not be traditional it might be a good choice as it wouldn’t overpower the salad. I might suggest asking at the deli as well as they may have some other good ideas (and often can let you try a little piece). I’d love to hear how it works out for you!
Thanks for the suggestion..I’m thinking of making it tomorrow. Our weather has been in the high 90’s & very humid so, I think this salad would be a great choice! I’ll let you know how it turns out.
You’re welcome! Enjoy!
i have used hardwood smoked gouda instead of swiss cause I am not a fan of swiss cheese either
This recipe looks and sounds delicious! I’m always looking for ways to incorporate Bubbies products into new recipes. I am obsessed with their kraut and dill pickles. I even like to save the juices to use as a starter for new fermented foods. Thanks for sharing, I will definitely be making this for my ffriends and family.
I see you’re a huge Rueben fan, like me. This is sheer brilliance! Thanks for sharing!
You are the pasta salad QUEEN! The flavors in this one drive me wild, the sauerkraut, the caraway, the Russian dressing, and corned beef — oh my!
Thank you Sue!! <3
This looks yummy!!
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!
Thank you Lisa!
I love a reuben sandwich, but what a great idea to make it in to a salad. This is going to be made for our next BBQ for sure!
Thank you Dannii!! It was a big hit with my friends and family too!
What a great idea! I’m a fan of Rachels more than Reubens.. I bet this would be fantastic with turkey swapped out too!
That would definitely be yummy!!
what pasta do u suggest for the reuben pasta salad ?
I use a penne but shells would be great in this recipe too!
I don’t see the pickles listed in the recipe, and am wondering if you used sweet or dill, and quantity to use in the recipe. Sounds fantastic! Thank you.
Thank you so much Sharon! It’s 1/2 cup of chopped dill pickles.
Awesome, thank you!