Reuben Macaroni Salad


  • 1 1/2 cups elbow ditalini or twist macaroni
  • 1/2 lb. cooked corned beef, diced
  • 1 cup (4 oz.) shredded Swiss cheese
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  • 1 can (16 ozs.) sauerkraut, drained
  • 1/2 tsp. caraway seed
  • 2/3 cup bottled Russian dressing
  • 2 tomatoes, cut into wedges for garnish (optional)


In a large pot of boiling water, cook macaroni until tender; drain and cool. In a large bowl, combine the corned beef, cheese, sauerkraut, caraway seed, and Russian dressing. Add cooked macaroni and toss thoroughly.

Serve with tomato wedges, if desired.

Note: If you don't like sauerkraut, drained coleslaw works, just as well. Also, you can make your own Russian dressing by mixing 1/2 cup mayonnaise with 3 Tbsp. ketchup.


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