Bring a large pot of salted water to a boil. Add the dry macaroni noodles and cook according to the package instructions until al dente, about 7-9 minutes. Drain and cool completely.

In a mixing bowl, combine the cooled macaroni, corned beef, Swiss cheese, sauerkraut, and dill pickles. Toss until evenly mixed.

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

Pour the dressing over the pasta mixture and fold to coat everything evenly.

Add salt and pepper to taste. Cover and refrigerate for at least 1 hour before serving.