Reuben Pasta Salad (with Canned Corned Beef)

If you love the flavors of a classic Reuben sandwich, this cold Reuben pasta salad is a fun way to enjoy them in a cold side dish. It has corned beef, sauerkraut, Swiss cheese, pickles, and a creamy Thousand Island dressing mixed with pasta.

Using canned corned beef makes it quick to put together, and it’s always a hit at potlucks, BBQs, or family dinners.

Ingredients You’ll Need

Here’s a quick breakdown of the pantry and fridge staples that make this pasta salad work:

• Penne pasta – Holds up well with heavier ingredients like beef and cheese.
• Canned corned beef – Easy, budget-friendly, and readily available
• Sauce base – A mix of mayonnaise, sour cream, Dijon mustard, and Thousand Island creates a creamy coating.
• Sauerkraut + reserved juice – That tangy bite is what makes this salad taste like a Reuben sandwich.
• Red onion + dill pickles
• Swiss cheese – Shredded instead of sliced, so it folds right into the salad.

How to Make Reuben Pasta Salad

The first time I brought this to a cookout, it disappeared right next to the classic macaroni salad. People weren’t expecting the Reuben twist, and now it’s one of my go-to recipes when I want to bring something different but familiar.

Cook the pasta: Bring a pot of salted water to a boil and cook 8 ounces of penne according to package directions. Drain and rinse with cold water to stop the cooking.

Crisp the corned beef: Open a 12-ounce can of corned beef and break it into pieces in a skillet. Cook over medium-high heat until it just starts to brown, then set aside to cool completely.

Mix the dressing: In a large bowl, whisk together 2/3 cup mayonnaise, 1/3 cup sour cream, 1/3 cup Thousand Island dressing, 1 tablespoon Dijon mustard, and 3 tablespoons of reserved sauerkraut juice. Season lightly with salt and pepper.

Combine the salad: Stir in the cooled corned beef, 1 cup drained sauerkraut, 1/4 cup diced red onion, 1/2 cup diced dill pickles, and the cooked pasta. Fold in 2 cups shredded Swiss cheese.

Chill and serve: Cover the bowl and refrigerate for at least 2 hours before serving so the flavors have time to come together.

Make it your own

• Make-ahead friendly: I usually make this the night before because the flavors deepen as it chills. It saves time and always tastes better the next day (as with most pasta salads).
• Leftovers: Keep in a covered container for 3–4 days. If it thickens too much, stir in a little extra Thousand Island or a splash of milk before serving.
• Switch up the pasta: Elbows or rotini work just as well if that’s what you have.
• Play with the dressing: Some people prefer a stronger mustard note, and you can add an extra spoon of Dijon if that’s you.

What if I don’t like sauerkraut?

I get it. Sauerkraut is a pretty strong, specific flavor. The nice thing about pasta salads is that you can easily swap ingredients without ruining the entire dish. If you’d rather leave it out, here are a few easy substitutions that still give you some crunch and tang:

• Shredded cabbage with vinegar – Toss finely shredded green cabbage with a splash of white or apple cider vinegar and a pinch of salt. It gives the same texture and brightness without the fermented taste.
• Coleslaw mix (no dressing) – A bag of slaw mix works if you want crunch but a milder flavor. Add a splash of vinegar.
• Pickled vegetables – Try pickled red cabbage, pickled onions, or add more of the chopped pickles to keep that tangy balance.

What to Serve With Reuben Pasta Salad at a Potluck

This salad works anywhere you’d normally bring pasta salad, but stands out because it’s not the same old mayo-and-macaroni. I’ve served it with grilled burgers at a backyard BBQ, and it held its own right next to the coleslaw and baked beans.

It’s also a good cold side dish for smoked sausages or simple grilled chicken when you want the flavors of a deli Reuben but in a lighter way.