Cook the pasta by boiling salted water and adding macaroni noodles. Cook until al dente, about 8-10 minutes. Drain and rinse with cold water to cool.

Prepare the ingredients by dicing the corned beef, cubing the Swiss cheese, draining the sauerkraut, and dicing the dill pickles. Mix them gently in a large bowl.

Make the dressing by whisking together Thousand Island dressing, mayonnaise, Dijon mustard, and optional sauerkraut brine until smooth.

Combine everything by adding cooled pasta to the bowl with the beef, cheese, sauerkraut, and pickles. Pour dressing over and mix gently.

Season the mixture with salt and pepper to taste, mixing lightly.

Chill the salad in the refrigerator for at least one hour before serving.

Serve and enjoy chilled, optionally with a light green salad.