Bring a large pot of salted water to a boil. Add dry macaroni noodles and cook 8-10 minutes until al dente. Drain and rinse under cold water. Set aside.

In a mixing bowl, combine cooled macaroni, chopped corned beef, diced Swiss cheese, drained sauerkraut, and chopped dill pickles. Fold together gently.

In a separate bowl, whisk together Thousand Island dressing, mayonnaise, Dijon mustard, and sauerkraut brine until smooth.

Pour dressing over pasta salad mixture and stir to combine, ensuring all ingredients are coated.

Taste and adjust seasoning with salt and pepper, or additional sauerkraut brine or mustard if desired.

Cover and refrigerate for at least one hour before serving.