Recipe for Spätzlesalat (German Spaetzle Pasta Salad) in celebration of #SundaySupper’s Nostalgic Summer Recipes! A homemade herb spätzle is tossed in an olive oil dressing with bacon, tomatoes, and Emmentaler cheese.
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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.
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.
Check out what everyone else made:
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Spätzlesalat (German Spaetzle Pasta Salad) Recipe
Spätzlesalat (German Spaetzle Pasta Salad)
- 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
- 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
- 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
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.