Nudelsalat – German Pasta Salad
Whether picnic, BBQ or party, next to Germany’s favourite Kartoffelsalat (potato salad), a Nudelsalat (pasta salad) is never far away. It’s also great in summer as a dinner dish, when it’s too hot to want to cook after work – cook the pasta AFTER dinner the evening before, once the weather has cooled down, and then just throw everything together after work the next day. Serves 4-6 adults as a summer meal, or more as a party or side dish. Great in lunch boxes the next day too, if you have any leftovers.
Ingredients
- 250g cooked and cooled pasta (I find fusilli works best; use gluten free if needed)
- 4-6 gherkins (depending on size)
- 1 “Fleischwurst” (approx. 150-200g, depending on packet size) – I’ve sometimes seen them in the UK, but if you have trouble getting hold of it then alternatively you could chop up some hotdog sausages
- 1 red pepper & 1 yellow pepper
- 1 small tin of peas (approx. 150g drained) or alternatively defrosted frozen peas
- 200g mayonnaise
- 100g Greek yoghurt
- 2 tablespoons olive oil
- 1 tsp Dijon mustard
- salt and pepper
Directions
Chop up the gherkins, Fleischwurst and peppers into small, bite-sized pieces and mix with the cooled pasta and peas.
Mix together the mayonnaise, Greek yoghurt, olive oil and mustard and season with salt and pepper. If the dressing seems too thick, add a spoonful or two of milk (or water, if avoiding dairy)
Mix the dressing in to the salad – all done!
