Bring a large pot of salted water to a boil. Add the dry macaroni noodles and cook according to package instructions until al dente, usually around 8-10 minutes.

Drain the pasta in a colander and rinse with cold water to stop the cooking process. Set aside to cool completely.

In a mixing bowl, combine the Thousand Island dressing, mayonnaise, Dijon mustard, and any leftover sauerkraut brine. Whisk until smooth.

Once the pasta is cooled, add it to the dressing mixture. Fold in the diced corned beef, cubed Swiss cheese, drained sauerkraut, and diced dill pickles.

Cover the bowl and refrigerate for at least 1 hour to allow flavors to meld.