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Spätzlesalat (German Spaetzle Pasta Salad)

19 June, 2016 by Tara 20 Comments

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A recipe for Spätzlesalat (German Spaetzle Pasta Salad)! A homemade herb spätzle is tossed in an olive oil dressing with bacon, tomatoes, and Emmentaler cheese. 

Disclosure: This post contains Amazon affiliate links. If you purchase something through the link, I may receive a small commission at no extra charge to you.

Spätzlesalat (German Spaetzle Pasta Salad) in a white bowl next to two spoons.

Sunday Supper

Today’s #SundaySupper Nostalgic Summer Recipes is hosted by Coleen of The Redhead Baker. I made Spätzlesalat, a German pasta salad tossed with tomatoes, bacon, cheese, fresh herbs, and a light dressing.

Spätzlesalat (German Spaetzle Pasta Salad)

I spent my early childhood years in Germany and Spätzle quickly grew on me. I always ate it plain with just a little butter and/or cheese.

As soon as I was old enough to reach the stove, I quickly learned how to use the Spätzle press to make my own. The store-bought brands available in the States at the time just weren’t the same. So, I am taking this favorite food of mine and putting a summer spin on it.

Two photo collage- spätzle dough in a glass bowl and Spätzlesalat in two white bowls.

I made Kräuterspätzle, Herb Spaetzle, as the base and used a Spaetzle Press to make the notable shape. If you don’t have one, a large-holed colander and wooden spoon will work too.

Chopped, fresh herbs are mixed right into the Spätzle batter before cooking. Use a combination of your favorite. I added chives, basil, and parsley.

To give the Spätzle a pasta salad flavor, I mixed chopped bacon, halved grape tomatoes, and cubed Emmentaler cheese with the cooked pasta. Chopped bell peppers or zucchini would also be nice additions.

I used Black Forest bacon that was dry-rubbed with raw sugar, malted barley and spices. You can also use your favorite bacon or even speck.

Emmentaler is a type of Swiss cheese available in the specialty cheese section of larger grocery stores. If unavailable, substitute with your favorite Swiss-style cheese.

I finished by coating the Spätzlesalat in a light vinaigrette and sprinkling of fresh herbs.

Check out what everyone else made:

Beverages

  • Natural Pink Pineapple Lemonade by Food Lust People Love

Breakfast

  • Rhubarb Muffins by Wholistic Woman
  • Strawberry Cream Cheese French Toast by Cindy’s Recipes and Writings

Appetizers

  • Strawberry Fruit Dip by Books n’ Cooks

Side Dishes

  • Baked Beans by Magnolia Days
  • Creamy Ranch Potato Salad by Dash of Evans
  • Southern Fried Squash by Peaceful Cooking
  • Spätzlesalat (German Spaetzle Pasta Salad) by Tara’s Multicultural Table
  • Summer’s Best Tomato Cucumber Salad by Delaware Girl Eats

Desserts

  • Bavarian Almonds by Palatable Pastime
  • Boardwalk Funnel Cake by The Redhead Baker
  • Double Corn Buttermilk Cake by What Smells So Good?
  • Frosted Grapes by Culinary Adventures with Camilla
  • Homemade Drumsticks by Pies and Plots
  • Japanese Melon Ice Cream by Ninja Baker
  • Poke Cake by Our Good Life
  • Maple Sugar Candy by Grumpy’s Honeybunch
  • Nana’s No-Bake Cheesecake Squares by The Crumby Kitchen
  • Pineapple Upside Down Cake by The Freshman Cook
  • Root Beer Float Ice Cream Sandwiches by My Imperfect Kitchen
  • Strawberry Jello Angel Food Cake by A Day in the Life on the Farm
  • Toasted Coconut Puppy Chow by Helpful Homemade
Close up of Spätzlesalat (German Spaetzle Pasta Salad) in two white bowls with parsley in background.

Spätzlesalat (German Spaetzle Pasta Salad) Recipe

Spätzle adapted from Sebrina von Chefkoch and German Foods

Spätzlesalat (German Spaetzle Pasta Salad) in a white bowl next to two spoons.
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5 from 5 votes

Spätzlesalat (German Spaetzle Pasta Salad)

Recipe for Spätzlesalat (German Spaetzle Pasta Salad)! A homemade herb spätzle is tossed in an olive oil dressing with bacon, tomatoes, and Emmentaler cheese. 
Course Side Dish
Cuisine German
Keyword German, Germany, pasta, pasta salad, spätzle
Prep Time 20 minutes
Cook Time 15 minutes
0 minutes
Total Time 35 minutes
Servings 4 -6 Servings

Ingredients

Spätzle:

  • 2 3/4 cups (350 grams) all-purpose flour
  • 6 tablespoons (20 grams) freshly chopped mixed herbs I used basil, parsley, and chives
  • 1 teaspoon salt
  • 4 large eggs
  • 3/4 cup (177 milliliters) water

Salat:

  • 6 Black Forest bacon slices
  • 2 garlic cloves peeled and minced
  • 2 green onions thinly sliced
  • 10 ounces (283 grams) cherry or grape tomatoes halved
  • 6 ounces (170 grams) Emmentaler or Swiss cheese cubed

Dressing:

  • 1/4 cup (60 milliliters) olive oil
  • 2 tablespoons (30 milliliters) white wine vinegar
  • Salt and freshly ground black pepper to taste
  • Roughly chopped fresh herbs for garnish basil, parsley, and chives

Instructions

To make the Spätzle:

  • In a large bowl, whisk together the flour, mixed herbs, and salt. Make a well in the center and add the eggs. Beat them with a wooden spoon and stir into the flour.
  • Slowly add the water until a dough, slightly thicker than pancake batter, forms. If too dry, add a little more water.
  • Bring a large pot of water to a boil. Place a spaetzle press or large holed colander over the pot and fill with batter.
  • Slide the press back and forth or use a wooden spoon to press the batter through the holes of the colander to create the dumplings.
  • Stir gently to remove any pieces from the bottom of the pot. Cook until they float to the top, remove with a strainer, and drain. Transfer to a large bowl.

To prepare the pasta salad:

  • Place a large skillet over medium heat. Chop the bacon into bite size pieces and transfer to heated skillet. Cook, stirring occasionally, until heated through and beginning to crisp around the edges.
  • Stir in the garlic and green onions. Cook until fragrant, 30 seconds to 1 minute. Remove from heat and drain the grease. Mix into the cooked spätzle. Stir in the cherry tomatoes and cubed cheese.
  • In a small bowl, whisk together the olive oil, white wine vinegar, salt, and pepper. Toss into the salad and sprinkle with fresh herbs. Serve at room temperature or chilled.
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Filed Under: European, Meat, Pasta and Rice, Pork

Previous Post: « Grilled Chicken Naan Wraps with Roasted Red Pepper Tahini Sauce
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Reader Interactions

Comments

  1. Nicole @ Crazed Mom

    19 June, 2016 at 8:34 am

    Wow! This not only looks gorgeous but sounds wonderful!

    Reply
  2. Constance Smith

    19 June, 2016 at 9:35 am

    I LOVE that you used spaetzle in this! It is such an under appreciated ingredient!

    Reply
  3. The Finer Cookie/Kim

    19 June, 2016 at 9:57 am

    Looks delicious. So fresh and light for hot summer days like these. Nice post!

    Reply
  4. Coleen @ The Redhead Baker

    19 June, 2016 at 12:46 pm

    I’ve had spaetzle once before and enjoyed it, but had no idea how it was made — thanks for sharing and participating today!

    Reply
  5. Laura Dembowski

    19 June, 2016 at 1:30 pm

    All the colors in this are so vibrant. I bet the flavors are really refreshing too, making this so perfect for summer.

    Reply
  6. Liz

    19 June, 2016 at 2:37 pm

    Now why didn’t I think of this!!!???? I love, love spatzle and using it in a pasta salad was brilliant!!

    Reply
  7. Amanda Mason

    19 June, 2016 at 7:02 pm

    I’ve never had authentic German food before, but this Spätzlesalat sounds great! I love your meal plans you listed, as well! How fun it must have been to grow up in Germany!! I had 1000 favorite summer foods as a child….I still do actually! Great post. Thanks for sharing!

    Reply
  8. Valentina

    19 June, 2016 at 5:54 pm

    Oh I love spatzle and this recipe looks divine! I’m inspired!

    Reply
  9. Renee @ReneesKitchenAdventures

    19 June, 2016 at 8:09 pm

    I love spatzeles. I never thought about making a salad out of them. Love this idea!

    Reply
  10. Cindy Kerschner

    19 June, 2016 at 8:25 pm

    I love pasta salads! This sounds so good!

    Reply
  11. lk529

    19 June, 2016 at 9:46 pm

    What a great idea! This pasta salad would be welcome at any summer picnic.

    Reply
  12. Marion@LifeTastesGood

    19 June, 2016 at 9:51 pm

    Wow! I’m so impressed you made spätzle! Such a lovely dish. I adore the flavors.

    Reply
  13. sue | theviewfromgreatisland

    19 June, 2016 at 10:36 pm

    I’ve got a definite German streak in my bloodline, I’ve got to try this!

    Reply
  14. janie

    20 June, 2016 at 4:10 am

    I’ve never heard of Spaetzle before, but would love to give it a go. Thanks for sharing 🙂
    Janie x

    Reply
  15. Wendy, A Day in the Life on the Farm

    21 June, 2016 at 10:29 pm

    A great pasta salad.

    Reply
  16. Jacque Hastert

    20 July, 2021 at 11:42 am

    5 stars
    Got to love a simple authentic pasta salad like this one! I can’t wait until I get to make this. I have it down for this weekend to bring to our potluck at church.

    Reply
  17. Dannii

    20 July, 2021 at 12:11 pm

    5 stars
    I am always looking for new pasta salads to serve up at a BBQ and this looks delicious.

    Reply
  18. Stephanie

    20 July, 2021 at 12:38 pm

    5 stars
    I had a friend bring spaetzle over a few months ago and it was delicious. I tried making my own and it’s not easy without that spaetzle press! We did a cheesy one, but herbs are just as good.

    Reply
  19. Pam Brand

    20 July, 2021 at 12:38 pm

    5 stars
    What a fun and different take on a pasta salad. Making it this weekend!

    Reply
  20. Carrie Robinson

    20 July, 2021 at 1:22 pm

    5 stars
    This sounds and looks so much better than traditional potato salad! 🙂 Looks so good.

    Reply

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