1-1/2 cups elbow, ditalini, or twist macaroni
1-1/2 lbs. cooked corned beef, diced
1 cup (4-oz.) shredded Swiss, drained
½ 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 corned beef, cheese, sauerkraut, caraway seed and Russian dressing. Add cooked macaroni and toss thoroughly
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