Reuben Pasta Salad

Name: Reuben Pasta Salad
Cook time: 10 min
Yield: 4 servings
Cuisine: United Kingdom
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

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.

INGRIDIENT

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

DIRECTION

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.

NUTRITION FACT

Per Serving: 238 calories; protein 11.4g; carbohydrates 30g; fat 8.4g; cholesterol 22.3mg; sodium 458mg.

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