Reuben Pasta Salad Recipe
Reuben Pasta Salad Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
I took this salad to a neighbor's party that included a houseful of teachers. The dish was graded an A+! It's a standout for Oktoberfest, too. —Nichole Fischer, Las Vegas, Nevada
Featured In: 19 Reuben Recipes
MAKES:
16 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
16 servings
TOTAL TIME:
Prep/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).
Originally published as Reuben Pasta Salad in Spring's Best 2013 2013, p55

Nutritional Facts

3/4 cup: 131 calories, 5g fat (1g saturated fat), 21mg cholesterol, 267mg sodium, 16g carbohydrate (5g sugars, 1g fiber), 5g protein.

  • 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
  1. In a large saucepan, cook noodles according to package directions.
  2. 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.
  3. 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).
Originally published as Reuben Pasta Salad in Spring's Best 2013 2013, p55

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