Nudelsalat (nudelsalat, nudelsalat, nudelsalat) is a recipe that is often used in German restaurants to accompany a main course, and it is a must for all the German parties. It is quite simple and very easy to prepare. It is a nouvelle cuisine dish that combines noodles with various vegetables, covered with sauce.
Pasta salads are perfect for summer nights because they are light, yet filling. They can be quickly made in the oven, if you don’t feel like firing up your stovetop.
When it comes to pasta, most people remember the classic spaghetti. Noodles are one of the most popular foods worldwide, mainly because they are easy to cook and serve. Although one can create various pasta salads, they are typically not vegan. This is why we decided to create a recipe that can satisfy all sorts of people, whether they are vegans, vegetarians or meat lovers. In this recipe, we combine several ingredients to create a very tasty, healthy and nutritious pasta salad.. Read more about european pasta salad and let us know what you think.
Here’s a colorful German Pasta Salad that’s very simple to prepare!
Are you looking for a quick and tasty German pasta salad recipe? Our bright, delicious German pasta salad, known as Nudelsalat in German, is a wonderful cold side dish.
This German noodle salad is made with basic ingredients like short pasta (bowtie in our instance), peppers, ham, and pickles and mixed in a light yet creamy sauce.
None of the components in our German pasta salad are hidden!
Substitutions and Recipe Suggestions
This is a family recipe that Lisa has been preparing since she was a child. Because black forest ham is commonly accessible in Germany, she typically prepares this German pasta salad dish with it.
You may, however, substitute another kind of ham if desired. Some individuals like to use Mortadella, which is also a good option.
Peas are also a common ingredient to pasta salad in Germany. We didn’t include peas in this dish since Lisa has never had this kind of salad with peas, but you may certainly add them!
In terms of pasta, we usually use bowtie pasta, although any short pasta would suffice in our pasta salad. Fusilli or elbow/macaroni noodles are popular alternatives to farfalle (bowtie pasta).
You may add a tiny red or yellow onion to your salad for a richer taste. However, this is entirely optional and not something we usually include in our salads. If you do add one, be sure to chop it very finely so it doesn’t overpower the dish.
One dish for serving and one bowl for eating German pasta salad!
Step-by-Step Instructions for Making German Pasta Salad
If you wish to prepare this German pasta salad, see the recipe card at the bottom of this article for a complete list of ingredients and quantities.
You can also follow the process pictures below to view the step-by-step instructions.
Prepare the spaghetti by shocking it.
To begin, cook the pasta until it is al dente, as directed on the box. After the pasta has been cooked, shock it in cold water and put it in a large mixing dish.
You may use whatever short pasta you have on hand, as previously stated. For the lovely appearance, we prefer to use bowtie pasta.
Tomatoes and bell peppers should be chopped.
Wash the bell peppers and tomatoes after that, or while your pasta is cooking. Everything should be cut into tiny cubes.
Cut the pickles and ham into small pieces.
Cut the black forest ham and baby dill pickles into tiny chunks as well.
Because black forest ham is readily accessible in Germany, we utilize it. However, as previously said, you may substitute another kind of ham or Mortadella sausage.
Toss the veggies into a large mixing bowl.
Toss the spaghetti with the diced tomatoes, bell peppers, baby dill pickles, ham, and onion (if using).
Prepare the salad dressing.
In a separate small dish, make your dressing. Combine the pickle juice, mayonnaise, yogurt, salt, and pepper in a mixing bowl.
With a small spoon, whisk the dressing until it is consistent in color.
Dress the salad with the dressing.
Pour the dressing over the salad and toss to combine.
If necessary, add additional spices to the pasta salad.
Season the spaghetti salad with salt, pepper, mayonnaise, or yogurt to taste.
Put a cover or some cling film on top of the pasta salad dish and put it in the fridge for about an hour.
This will enable the ingredients to mix and improve the salad’s flavor (in our opinion).
Our German pasta salad came out beautifully!
This pasta salad must be kept refrigerated due to its creamy texture. Refrigerate leftovers in an airtight jar for up to three days.
Because none of the components get mushy (assuming you used fresh tomatoes), this salad typically tastes just as good a day or two later.
Recipes that are similar
If you’re looking for more delectable German salads to offer, go no further. Try any of these dishes, which range from spicy to cold, creamy to vinegary:
- 16 oz. pasta (short) (e.g. macaroni, farfalle, fusilli)
- 2 peppers (bell)
- 2 tomatillos
- 7 oz. ham from the Black Forest
- 1 red onion, tiny (optional)
- 5 dill pickles (baby)
- 2 tblsp. pickling liquid
- 5 tbsp mayonnaise (more to taste)
- a quarter-cup of yogurt
- season with salt to taste
- salt and pepper to taste
- Cook the pasta until it is al dente, as directed on the box. After that, shock them with cold water and put them in a big mixing basin.
- Wash the bell peppers and tomatoes. Make tiny cubes out of them.
- Cut the black forest ham and baby dill pickles into tiny pieces as well.
- You may add a tiny red onion, finely diced, to your pasta salad if you want it to have a little more flavor (completely optional).
- Toss all of the chopped veggies, as well as the onion (if using), into the pasta dish.
- Combine the pickle juice, mayonnaise, yogurt, salt, and pepper in a separate small bowl and stir well. Toss the salad with the dressing and toss until everything is thoroughly mixed.
- Taste the pasta salad and adjust the seasonings, mayo, or yogurt to your liking.
- To enable the flavors to mix, we suggest chilling the pasta salad for about an hour before serving.
- Peas are a popular addition to pasta salad in Germany. We’ve never added peas to our pasta salad since we’re not big lovers of them, but we wanted to let you know that it’s a popular alternative!
- Because this pasta salad includes mayonnaise, don’t leave it out in the sun for too long. This manner, you may keep leftovers in the fridge for 2-3 days in a jar with a cover. We wouldn’t suggest storing leftovers if the salad has been hanging out in the heat for a long period.
Information about nutrition:
Serving Size: 6 1 Serving Size: 1 Serving Size: 1 Serving Size: 1 Serving Size: 1 Serving Size: 1 Serving Size 275 calories 11g total fat 2g Saturated Fat 0g trans fat 8g of unsaturated fat 13 milligrams of cholesterol 860 mg sodium 34 g carbohydrate 3 g of fiber 5 g sugar 12 g protein
An online nutrition calculator was used to determine this nutritional information. It should only be used as a guideline and not as a substitute for expert dietary guidance. Depending on the particular components used, the exact values may vary.
How did this recipe turn out for you?
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At first I was a bit hesitant about making a salad out of pasta. But it’s really very simple to do – all you need is to cook the pasta in salted water until al dente, and drain it. On the contrary, you must be very careful when draining it and do not over-cook it. (If you do, the texture will be too soft and you won’t be able to put tomatoes in the salad. You must cook pasta until al dente, then drain it – but not too much!). Read more about german deli-style macaroni salad and let us know what you think.