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Reuben Pasta Salad

 Reuben Pasta Salad
I have German heritage and I brought this salad to my neighbor's Octoberfest party with a house full of teachers and it was graded an A+.—Nichole Fischer, Las Vegas, Nevada
16 ServingsPrep/Total Time: 30 min.

Ingredients

  • 4 cups uncooked egg noodles
  • 1/3 cup packed brown sugar
  • 1/4 cup olive oil
  • 1/4 cup Dijon mustard
  • 2 tablespoons cider vinegar
  • 1-1/2 teaspoons caraway seeds
  • 6 cups coleslaw mix
  • 8 ounces sliced deli corned beef, cut into strips
  • 1/4 cup shredded Swiss cheese

Directions

  • In a large saucepan, cook noodles according to package directions.
  • Meanwhile, in a small saucepan over low heat, combine the brown
  • sugar, oil, mustard, vinegar and caraway seeds. Cook and stir for
  • 3-5 minutes or until heated through.
  • Drain noodles. In a large bowl, combine the coleslaw mix, noodles,
  • corned beef and warm dressing; toss to coat. Sprinkle with cheese.
  • Serve warm or at room temperature. Refrigerate leftovers. Yield: 16
  • servings (3/4 cup each).