Recipe for Spätzlesalat (German Spaetzle Pasta Salad) in celebration of #SundaySupper’s Nostalgic Summer Recipes.
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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.
To be honest, I didn’t really have any “favorite” summer foods as a child. I was an extremely picky eater and ate the same handful of foods year-round. 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, parsley, and sweet mint.
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 salad in a light vinaigrette and sprinkling of fresh herbs.
Check out what everyone else made to celebrate summer:
- Blueberry Lavender Lemonade by Beauty and the Beets
- Natural Pink Pineapple Lemonade by Food Lust People Love
- Rhubarb Muffins by Wholistic Woman
- Strawberry Cream Cheese French Toast by Cindy’s Recipes and Writings
- Gazpacho Shooters by That Skinny Chick Can Bake
- Grilled BLT Kebabs by Eat, Drink and be Tracy
- Strawberry Fruit Dip by Books n’ Cooks
- Classic Shrimp Roll Sliders by Crazed Mom
- How to Cook Hot Dogs by Life Tastes Good
- Wiener Schnitzel by Caroline’s Cooking
- 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
- Bavarian Almonds by Palatable Pastime
- Blueberry Cobbler by Cosmopolitan Cornbread
- Boardwalk Funnel Cake by The Redhead Baker
- Buttermilk Pound Cake by Renee’s Kitchen Adventures
- DIY Drumsticks by A Mind Full Mom
- Double Corn Buttermilk Cake by What Smells So Good?
- Frosted Grapes by Culinary Adventures with Camilla
- Gluten Free S’mores Magic Bars by Cupcakes and Kale Chips
- Homemade Banana Pudding by Cooking with Carlee
- Homemade Drumsticks by Pies and Plots
- Japanese Melon Ice Cream by Ninja Baker
- Lemonade Pie with Sugar Cone Crust by Dizzy, Busy and Hungry
- Poke Cake by Our Good Life
- Maple Sugar Candy by Grumpy’s Honeybunch
- Mom’s Rhubarb Cake by Monica’s Table
- Nana’s No-Bake Cheesecake Squares by The Crumby Cupcake
- Pineapple Upside Down Cake by The Freshman Cook
- Pudding Pops by Hezzi-D’s Books and Cooks
- Root Beer Float Ice Cream Sandwiches by My Imperfect Kitchen
- Strawberry Jello Angel Food Cake by A Day in the Life on the Farm
- Strawberry Jello Pie by Tramplingrose
- Toasted Coconut Puppy Chow by Helpful Homemade
- Watergate Salad by Flavor Mosaic
Spätzlesalat (German Spaetzle Pasta Salad) Recipe
Spätzlesalat (German Spaetzle Pasta Salad)
- 2 3/4 cups all-purpose flour
- 6 tablespoons freshly chopped mixed herbs
- 1 teaspoon salt
- 4 eggs
- 3/4-1 cup water
- 6 Black Forest bacon slices
- 2 garlic cloves minced
- 2 green onions thinly sliced
- 3/4 pint cherry or grape tomatoes halved
- 4 ounces Emmentaler or Swiss cheese cubed
- 1/4 cup olive oil
- 2 tablespoons white wine vinegar
- Salt and freshly ground black pepper to taste
- Roughly chopped fresh herbs for garnish basil and parsley
- 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.
- 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 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. Mix into the salad and sprinkle with fresh herbs. Serve at room temperature or chilled.