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:
- 3 cups (375 grams) all-purpose flour
- 1/2 teaspoon salt
- 4 large eggs
- 1 cup (240 milliliters) sparkling water
- 6 tablespoons (20 grams) freshly chopped mixed herbs I used basil, parsley, and chives
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 Gruyère 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, sift together the flour and salt.
- Use a wooden spoon to vigorously mix in the eggs and water to create a thick batter.
- As you are mixing, the dough should become elastic with air bubbles forming as it pulls from the edges.
- Cover the bowl with a towel and allow to rest at room temperature for 10-20 minutes.
- Stir the fresh herbs into the rested dough until evenly combined.
- Bring a large pot of salted water to a boil, then reduce to a simmer.
- Place a spaetzle press or large-holed colander over the pot and fill with the 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.
- Cook until the dumplings float to the top. Remove with a strainer, rinse with cold water, and drain. Set aside
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.