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Reuben Pasta Salad

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
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    16 servings


  • 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


  • 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 until heated through, 3-5 minutes.
  • 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.
Nutrition Facts
3/4 cup: 131 calories, 5g fat (1g saturated fat), 21mg cholesterol, 267mg sodium, 16g carbohydrate (5g sugars, 1g fiber), 5g protein.

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