Reuben Pasta Salad

Pasta Salad - Salad

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.

Brief

Prep 15 mins

Cook: 10 mins

Additional: 30 mins

Total: 55 mins

Servings: 4

Yield: 4 servings

Reuben Pasta Salad

Ingredients

2 cups penne pasta

½ cup sauerkraut

drained

½ cup shredded mozzarella cheese (such as Sargento® Traditional Cut)

2 ounces sliced pastrami

3 tablespoons Thousand Island salad dressing

Thai-Inspired Noodle Salad

Salad

Directions

Step 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.

Step 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.

Nutritional Information

Reuben Pasta Salad

Servings Per Recipe:4

Calories: 237.6

% Daily Value *

Protein: 11.4g 23%

Carbohydrates: 30g 10%

Dietary Fiber: 1.7g 7%

Sugars: 3.9g

Fat: 8.4g 13%

Saturated Fat: 2.7g 14%

Cholesterol: 22.3mg 7%

Vitamin A Iu: 77IU 2%

Niacin Equivalents: 3.9mg 30%

Vitamin B6: 0.1mg 7%

Vitamin C: 2.7mg 4%

Folate: 6.5mcg 2%

Calcium: 124.6mg 13%

Iron: 1.6mg 9%

Magnesium: 24.9mg 9%

Potassium: 138.8mg 4%

Sodium: 458mg 18%

Calories From Fat: 75.8

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.