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Reuben Pasta Salad |
"This can be made with shredded Swiss cheese as well. It is also a very good way to use up any leftover corned beef after St. Patrick's Day. Serve with pickle slices and rye toast points or crackers."
Ingredients :
- 2 cups penne pasta
- 1/2 cup sauerkraut, drained
- 1/2 cup shredded mozzarella cheese (such as Sargento® Traditional Cut)
- 2 ounces sliced pastrami
- 3 tablespoons Thousand Island salad dressing
Instructions :
Prep : 15M | Cook : 4M | Ready in : 55M |
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- Bring a large pot of lightly salted water to a boil. Cook pasta at a boil until cooked through yet firm to the bite, about 10 minutes; drain and rinse under cold water.
- Mix pasta, sauerkraut, mozzarella cheese, pastrami, and Thousand Island dressing together in a bowl. Cover bowl with plastic wrap and refrigerate 30 to 60 minutes.
Notes :
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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