Reuben Pasta Salad - With Randy's Pickles Spicy Dill

Servings

(Serves 4-6)

Ingredients

• 1 Pound Pasta (shape of choice), cooked according to package directions & drained
• 3 Medium Green onions, finely chopped (white and light green parts, only)
• 1 cup Sauerkraut, drained and patted dry
• 3/4 Cup Randy’s Pickles (variety of choice) drained, patted dry & chopped
• 1 1/2 Cups Corned beef, cubed
• 1 1/2 Cups Swiss Cheese, cubed
• 1/2 Cup Mayonnaise, variety of choice
• 1/2 Cup Sour cream, variety
• 1/3 Cup Thousand Island Salad Dressing, homemade or prepared
• 1 Tablespoon Dijon Mustard, or to taste
• 3 Tablespoons Sauerkraut juice
• 1 1/2 Teaspoons Caraway seeds (optional)
• 1 Teaspoon Salt, or to taste
• 1/2 Teaspoon Freshly ground black pepper, or to taste
• 1/2 Teaspoon Garlic powder, or to taste

Instructions

1. In a large bowl combine pasta, green onions, sauerkraut, pickles, corned beef and cheese. Toss to blend and set aside.
2. For dressing: In a small bowl combine mayonnaise, sour cream, salad dressing, mustard, juice, caraway seeds (if using), salt, pepper and garlic powder. Whisk to combine.
3. Pour dressing over salad and toss to coat. Cover bowl and chill for several hours before serving.

We would like to give a special shout out to Cleveland Kraut for giving us a jar of their Classic Caraway sauerkraut that we used when creating the recipe

We would also like to thank K & K Portage for hooking us up with some delicious Corned Beef and Swiss Cheese!