A recipe for Honey Mustard Pasta Salad! Pasta is tossed with summer sausage, cheese, vegetables, fresh herbs, and a light honey mustard dressing.
While in Luzern, Switzerland, I came across a bag of Urdinkel-Edelweiss pasta (spelt flower-shaped pasta) at Markthalle Luzern and immediately had to get it.
I wanted to feature the pasta in a recipe without obscuring the notable shape and ultimately decided to blend together the flavors of a classic Hörnlisalat/Teigwarensalat (Macaroni/Pasta Salad) and Wurst-Käse-Salat (Sausage Cheese Salad).
This resulting Honey Mustard Pasta Salad was so refreshing and perfect for the current 90-100˚F (32-38˚C) temps we have not so much enjoyed since returning home.
The pasta is cooked until barely tender, cooled slightly, and tossed in a light honey mustard vinaigrette with summer sausage slices, alpine cheese, cornichons, cherry tomatoes, red onions, hard-boiled eggs, and fresh herbs.
For an extra note of color, I also added a sprinkling of dried flower petals immediately before serving.
Notable Ingredients
While I made this pasta salad with the Edelweiss pasta, you can use another favorite medium shape. I tested the flavors first on elbow macaroni (Hörnli) before using my single bag of the specialty pasta. Farfalle or Shells would also work well.
The Wurst-Käse-Salat we enjoyed in Switzerland had Cervelat and Emmentaler cheese as the base. The closest thing I could get to Cervelat sausage so far here in Northern Virginia is Summer Sausage.
Summer sausage is a semi-dry fermented sausage made with beef, pork, occasionally venison, or a combination (mine was beef) and spices. Be sure to remove the casing before slicing. For those in Northern Virginia, I was able to find it in the specialty deli section at Wegmans.
For the cheese, you can use Gruyère, Emmentaler, a combination of the two (which is what I did), or other favorites such as Gouda.
Hard-Boiled Eggs
The hard-boiled eggs are completely optional, but add a nice flavor and texture to the pasta salad.
To cook the eggs, place them in a medium pot and cover with cold water. Occasionally gently stir the eggs to move them to different sides (this will help center the yolk) and bring the water to a boil.
Once boiling, remove from heat and cover with a lid. Allow to sit for 10-12 minutes.
Transfer the eggs to ice cold water and peel them as soon as cool enough to handle.
A Few Honey Mustard Pasta Salad Tips
I added the thinly sliced red onion to the pasta salad raw, but you can soak the slices in lemon juice if desired to help take away some of the bite. This also adds a boost of citrus flavor throughout the salad.
Allow the soaked onion to sit at room temperature, stirring every 5-10 minutes to make sure all the onions come in contact with the juice. I usually soak them for at least 15-30 minutes. If not using after 30 minutes, refrigerate until needed.
If you don’t love red onion, you can also swap for a couple thinly sliced green onions.
Cook the pasta until just tender, al dente. For delicate shaped pasta, I usually simmer (not a rolling boil) for about 1 minute less than the package instructions.
Very gently toss the ingredients to keep the pasta from falling apart.
Adjust seasonings to taste. The exact amount of salt may vary based on the sodium content of the sausage, cheese, and any other add-ins.
Allow the pasta to cool to room temperature before adding the remaining ingredients, especially the cheese. It will melt and lose its texture if the pasta is too warm.
The Honey Mustard Pasta Salad is best shortly after combining all the ingredients, but you can refrigerate in an airtight container for up to a day.
Looking for more Pasta Salad recipes?
Try my:
Honey Mustard Pasta Salad Recipe
Adapted from Emmi Kocht Einfach
Honey Mustard Pasta Salad
Ingredients
Honey Mustard Vinaigrette:
- 3 tablespoons (45 milliliters) white wine vinegar
- 2 1/2 tablespoons (37 milliliters) sunflower oil
- 1 1/2 tablespoons (22 milliliters) mayonnaise
- 1 1/2 tablespoons (22 milliliters) Dijon mustard
- 1/2 tablespoon (7 milliliters) honey
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
Pasta Salad:
- 1 pound (450 grams) dried medium pasta such as elbow macaroni
- 7 ounces (200 grams) Summer Sausage casing removed and cut into 1/2 inch (1.25 centimeter) thick slices, then into quarters
- 8 ounces (227 grams) Gruyère cheese, Emmentaler cheese or a combination of the two, cut into 1/2 inch (1.25 centimeter) cubes
- 6 ounces (170 grams) cherry tomatoes halved
- 2 ounces (57 grams) cornichons cut crosswise into 1/2 inch (1.25 centimeter) thick slices
- 2 hard-boiled eggs peeled and diced
- 1/2 red onion peeled and thinly sliced
- 2 tablespoons fresh chives sliced
- 2 tablespoons fresh parsley finely chopped
- More chopped fresh herbs or dried edible flower petals for garnish, optional
Instructions
To make the Honey Mustard Vinaigrette:
- In a large bowl, whisk together the vinegar, oil, mayonnaise, Dijon mustard, honey, salt, and pepper until smooth and well-blended.
- Set aside while you prepare the remaining ingredients.
To make the Pasta Salad:
- Bring a large pot of salted water to a boil.
- Reduce heat to a simmer, add the pasta and cook, stirring occasionally, until barely al dente, just tender.
- Drain and add to the bowl with the prepared vinaigrette, tossing gently to coat.
- Allow to cool to room temperature.
- Toss in the summer sausage, cheese, cherry tomatoes, cornichons, eggs, red onions, chives, and parsley.
- Adjust seasonings to taste, adding more salt and pepper if needed.
- Serve immediately with an additional sprinkling of fresh herbs or even dried edible flower petals if desired.
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