This Deli Pasta Salad made with corned beef, swiss cheese, & rye bread croutons turns your favorite deli flavors into a banger of a pasta salad. Tender bow tie pasta, shredded cabbage slaw, Swiss cheese, and corned beef all tossed with creamy Thousand Island dressing and topped with crispy rye croutons.
Why You'll Love this Deli Pasta Salad:
- Quick & Easy: Ready in under 30 minutes with simple prep and minimal cooking.
- Perfect for Make-Ahead: This pasta salad works great for meal prep, potlucks, or just a quick chilled lunch.
- Can Be Made Gluten-Free: Just swap the pasta and bread for gluten-free versions (like I did)!
Jump to:
Key Ingredients:
- Bow Tie Pasta: Also known as farfalle, this shape holds dressing well and is perfectly bite-sized.
- Deli-Style Corned Beef or Pastrami: Classic cold-cuts that are both savory and tender.
- Cabbage Slaw Mix: Adds crunch!
- Grated Swiss Cheese: Creamy and nutty.
- Thousand Island Dressing: Creamy, tangy, and lightly sweet.
- Dill Relish: Just a touch adds briny flavor.
- Homemade Rye Croutons: Crispy, golden, and totally worth the extra step.
Dietary Swaps:
- Gluten-Free: Use your favorite gluten-free bow tie or short-cut pasta and swap the rye croutons with gluten-free bread cubes seasoned the same way. Some gluten-free seeded breads give a similar rye-style flavor, especially ones with caraway!
- Dairy-Free: Skip the Swiss or use a dairy-free shredded cheese. Use a dairy-free Thousand Island dressing (such as Follow Your Heart).
- Vegetarian: Omit the corned beef or pastrami or substitute for plant-based chicken or plant-based bacon to bulk this pasta salad up and add texture.
Recipe Variations:
- Angel Hair Pasta: Swap the bow tie pasta for cooked and cooled angel hair. It gives the salad a lighter, more delicate texture and works really well if you prefer thinner noodles.
- Add Artichokes & Olives: Add sliced olives and chopped marinated artichoke hearts to the base recipe. These ingredients pair well with the creamy dressing and give the salad an extra briny zing.
- Sub Chicken: Use chopped grilled chicken instead of corned beef.
How to Make Deli Pasta Salad with Rye Croutons:
- Make the Croutons: Tear rye bread into bite-sized pieces, toss with olive oil, salt, and pepper, and bake until crispy. Let cool.
- Cook the Pasta: Boil bow tie pasta until al dente. Drain and rinse with cold water.
- Mix the Salad: In a large bowl, combine pasta, slaw mix, Swiss cheese, corned beef or pastrami, and dill relish.
- Add Dressing: Toss with Thousand Island dressing and season with black pepper.
- Finish and Serve: Fold in croutons just before serving. Serve chilled or at room temp.
Tips & Notes:
- Don't Overcook the Pasta: Overcooked pasta turns mushy, and that ain't whatcha want for a pasta salad. Al dente pasta holds up better once mixed with dressing and stored.
- Cool Before Mixing: Hot pasta or croutons will melt the cheese and wilt the slaw. Let each component cool before combining.
- When to Dress?: Toss the salad with the dressing just before serving. This keeps the salad from getting soggy, especially the cabbage and croutons.
Make Ahead & Storage:
- Make Ahead: Cook the pasta, prep the salad, and bake croutons up to 2 days ahead. Store each separately in airtight containers. Assemble when ready to serve.
- Storage: Assembled salad lasts up to 3 days in the fridge. Note, croutons will soften.
FAQs:
Can I use a different type of pasta?
Absolutely! Bow tie pasta works well, but really any pasta shape will do. You can swap in penne, rotini, or even angel hair pasta for a different texture.
Is there a vegetarian version of this salad?
Yes! Skip the corned beef and add extra Swiss cheese, artichokes, and/or olives for a delicious vegetarian version.
More Pasta Salad Recipes You Will Love:
- Creamy Dill Pickle Pasta Salad with Bacon & Cheddar
- Easy Vintage Tuna Pasta Salad
- Pesto Tortellini Pasta Salad
- Mediterranean Pasta & Kale Salad with Garlic Basil Dressing
Recipe
Deli Pasta Salad
A refreshing deli pasta salad combining tender bow tie pasta, savory corned beef, shredded cabbage slaw, creamy Swiss cheese, and tangy Thousand Island dressing, topped with crispy homemade rye croutons. Perfect for make-ahead lunches or potlucks.
Ingredients
For Pasta Salad:
- 8 ounces bow tie pasta (farfalle)
- 3 cups cabbage slaw mix
- 1 cup grated Swiss cheese
- 8 ounces chopped deli-style corned beef or pastrami
- 2 tablespoons dill relish
- ½ cup Thousand Island dressing
- Freshly ground black pepper to taste
For Rye Croutons:
- 4 slices rye bread torn into bite-sized pieces
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
- Make the Croutons: Preheat oven to 350°F. Toss torn rye bread with olive oil, salt, and pepper. Spread on a baking sheet and bake for 15-20 minutes, until crispy and golden. Set aside to cool.
- Cook the Pasta: Boil bow tie pasta until al dente, according to package directions. Drain and rinse with cold water to stop cooking.
- Prepare the Salad: In a large bowl, combine cooked pasta, cabbage slaw mix, grated Swiss cheese, chopped corned beef, and dill relish.
- Add the Dressing: Pour Thousand Island dressing over the salad and toss gently to combine. Season with freshly ground black pepper to taste.
- Assemble and Serve: Just before serving, fold in the crispy rye croutons. Serve chilled or at room temperature.
Notes
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Tips for Success:
- Don't overcook the pasta! Al dente holds up best.
- Add rye croutons just before serving to keep them crispy.
- Storage: Leftovers can be stored in the fridge for up to 3 days. Store salad and croutons separately.
- To make gluten-free, swap pasta and bread for gluten-free versions.
- Nutrition info is an estimate only and may vary based on ingredients and amounts used.
Nutrition
Calories: 350kcalCarbohydrates: 35gProtein: 18gFat: 14gSaturated Fat: 5gFiber: 3gSugar: 4g
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Must Love Garlic says
If you love a Reuben sandwich you will love this one!