Start by bringing a large pot of salted water to a rolling boil. Add the dry macaroni noodles and cook according to package instructions, usually around 8-10 minutes, until al dente. Drain the pasta in a colander and rinse under cold water to cool it down.

In a large mixing bowl, combine the drained macaroni, diced corned beef, cubed Swiss cheese, drained sauerkraut, and diced dill pickles. Gently fold these ingredients together until evenly distributed.

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

Pour the dressing over the pasta mixture and stir gently but thoroughly until everything is evenly coated.

Cover the bowl tightly with plastic wrap or transfer the salad into an airtight container. Refrigerate for at least 1 hour, allowing the flavors to meld beautifully.

Before serving, remove the salad from the refrigerator and give it a gentle stir. Taste and adjust the seasoning by adding salt and pepper as needed.