Spätzlesalat (German Spaetzle Pasta Salad)

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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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.

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
• Strawberry Jello Pie by Tramplingrose
• Toasted Coconut Puppy Chow by Helpful Homemade

Spätzlesalat (German Spaetzle Pasta Salad) Recipe

Spätzle adapted from Sebrina von Chefkoch and German Foods

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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.