Cook the macaroni by boiling a large pot of salted water. Add dry macaroni noodles and cook according to package directions until al dente, about 7-10 minutes. Drain and rinse with cold water. Allow to cool.

In a large mixing bowl, combine cooled macaroni, diced corned beef, cubed Swiss cheese, drained sauerkraut, and diced dill pickles. Toss gently to mix.

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

Pour dressing over salad mixture and toss gently until well coated.

Season with salt and pepper to taste. Adjust to preference.

Cover and chill in the refrigerator for at least one hour before serving.