Go Back

Spätzlesalat (German Spaetzle Pasta Salad)

Cuisine German
Servings 4 -6 Servings



  • 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.