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Spätzlesalat (German Spaetzle Pasta Salad) in a white bowl next to two spoons.

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



  • 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.