Deli-Style Pasta Salad with Corned Beef, Swiss & Rye Croutons
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.
For the 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 the Rye Croutons: * 4 slices rye bread torn into bite-sized pieces * 1 tablespoon olive oil * Salt and pepper to taste
* 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. Click the link in the bio or Google “Must Love Garlic Deli Pasta Salad” for full recipe details, step-by-step instructions, and a guide to make this recipe gluten-free/ allergy-friendly.
