Ingredients
Scale
- 1 pound pasta (rotini, penne, or farfalle)
- 1 tablespoon olive oil
- 1 medium red onion, thinly sliced
- 1 pound corned beef, thinly sliced and chopped
- 1 (14 ounce) can sauerkraut, rinsed and drained well
- 8 ounces Swiss cheese, cubed
- 1/2 cup mayonnaise
- 1/4 cup ketchup
- 2 tablespoons sweet pickle relish
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- 1 teaspoon Worcestershire sauce
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Cook pasta according to package directions until al dente. Drain and rinse with cold water. Set aside.
- While the pasta is cooking, heat olive oil in a large skillet over medium heat. Add red onion and cook until softened, about 5 minutes. Add corned beef and cook until lightly browned, about 3-5 minutes.
- In a large bowl, combine cooked pasta, corned beef mixture, sauerkraut, and Swiss cheese.
- In a separate bowl, whisk together mayonnaise, ketchup, sweet pickle relish, Dijon mustard, apple cider vinegar, and Worcestershire sauce. Season with salt and pepper to taste.
- Pour dressing over the pasta mixture and toss to combine. Refrigerate for at least 30 minutes to allow flavors to meld.
- Garnish with fresh parsley before serving. Enjoy!
Notes
For a spicier kick, add a dash of hot sauce to the dressing. You can substitute Gruyere cheese for Swiss cheese. This pasta salad can be stored in an airtight container in the refrigerator for up to 3 days. The flavors will continue to develop as it sits.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 8g
- Sodium: 750mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 75mg