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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 4 |
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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 |
Directions:
1. 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.
2. 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.
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