Spätzlesalat (German Spaetzle Pasta Salad)

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. 

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.

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.

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Spätzlesalat (German Spaetzle Pasta Salad) Recipe

Spätzle adapted from Sebrina von Chefkoch and German Foods

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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 minutes

Cook Time 15 minutes minutes

Resting Time 10 minutes minutes

Total Time 45 minutes minutes

Servings 4 -6 Servings

Ingredients

Spätzle:

• 3 cups (375 grams) all-purpose flour
• 1/2 teaspoon salt
• 4 large eggs
• 1 cup (240 milliliters) sparkling water
• 6 tablespoons (20 grams) freshly chopped mixed herbs I used basil, parsley, and chives

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 Gruyère 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, sift together the flour and salt.
• Use a wooden spoon to vigorously mix in the eggs and water to create a thick batter.
• As you are mixing, the dough should become elastic with air bubbles forming as it pulls from the edges.
• Cover the bowl with a towel and allow to rest at room temperature for 10-20 minutes.
• Stir the fresh herbs into the rested dough until evenly combined.
• Bring a large pot of salted water to a boil, then reduce to a simmer.
• Place a spaetzle press or large-holed colander over the pot and fill with the 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.
• Cook until the dumplings float to the top. Remove with a strainer, rinse with cold water, and drain. Set aside

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.