German Noodle Salad
User Reviews
5
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Prep Time
15 mins
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Cook Time
10 mins
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Total Time
25 mins
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Servings
6
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Calories
334 kcal
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Course
Main Course
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Cuisine
German
German Noodle Salad
Description
German Noodle Salad is a cold pasta dish combining short-cut pasta cooked in salted water with peas added near the end of cooking to retain their texture. Once drained, it is mixed with diced bologna sausage, finely chopped sweet and sour gherkin pickles, roasted peppers from a jar, scallions, and drained corn kernels. The variety of ingredients provides contrasting textures and flavors ranging from savory meatiness to tangy pickles and sweet corn.
The dressing blends Greek yogurt and mayonnaise for creaminess, with Dijon mustard for a mild pungency and gherkin pickle brine to add acidity and tang. Salt, black pepper, and sometimes sugar adjust the seasoning. The salad is refrigerated for at least two hours or overnight to allow the flavors to meld and the dressing to penetrate the ingredients.
Before serving, chopped fresh parsley is thrown in to add herbal brightness, and the salad is brought to room temperature. This dish is typically served as a side salad and pairs well with grilled meats or as part of a picnic spread.
The use of bologna can be substituted with similar cooked pork sausages like frankfurters or wieners. Adjust the amount of gherkin brine carefully to balance tartness and avoid overpowering the salad.
Ingredients
- 3 cups short cut pasta
- 1 cup peas frozen
- 7 oz bologna See note
- 5 to 10 gherkin pickles depending on size, sweet and sour
- 2 roasted peppers from a jar
- 2-3 scallions
- 1 cup corn
- 1 ¼ cup Greek yogurt
- 2 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- gherkin pickle brine to taste, a few tablespoons
- 1 teaspoon sugar if necessary
- 1 parsley small bunch
- sea salt fine
- black pepper fine
Instructions
- Boil pasta: Bring a large pot of salted water to a boil and cook the noodles according to the packet's instructions. Add the frozen peas during the last 3 minutes of the cooking time. Drain well and place everything into a large bowl.
- Chop the baloney into small cubes. Next, chop the gherkins, scallions, and roasted peppers finely. Add them to the noodle bowl, together with the drained corn. Mix well.
- Dressing: stir together the yogurt, mayonnaise, mustard, and a few tablespoons of gherkin water. Add salt and pepper and adjust the taste with more gherkin water and some sugar, depending on how sweet the gherkin water is. Mix the dressing with the pasta and place it in the fridge, covered for at least two hours or overnight.
- Serve: Bring to room temperature before serving, add the chopped parsley and adjust the taste with salt and pepper.
Notes
- Substitute bologna with pork sausages such as frankfurters, wieners, or similar types.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 334 kcal
% Daily Value*
| Serving | 1/6 of the dish | |
| Calories | 334kcal | 17% |
| Carbohydrates | 35g | 12% |
| Protein | 15g | 30% |
| Fat | 16g | 25% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 9g | 53% |
| Cholesterol | 30mg | 10% |
| Sodium | 792mg | 33% |
| Fiber | 3g | 12% |
| Sugar | 14g | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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