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.
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.