Pasta Salad with Ham – German-Style Nudelsalat Recipe
Nudelsalat is a German pasta salad with ham and vegetables in a creamy mayonnaise–yogurt dressing. It often appears at barbecues, picnics and family parties, because you can prepare it in advance and let it rest in the fridge. It tastes a bit like a mix of Polish vegetable salad with pasta and a delicate sandwich spread salad.
Nudelsalat is the essence of German garden parties – pasta, ham, vegetables and a creamy dressing that is properly satisfying, yet still has that easygoing “picnic” feel. The combination of pickled cucumber, pepper and corn with a delicate mayonnaise–yogurt sauce is reminiscent of a classic vegetable salad, but in a lighter, more “barbecue-friendly” version. It’s a dish that handles fridge time very well and often tastes even better the next day.
Chef's tips
Cook the pasta al dente – once mixed with the dressing it will soften a bit more, so don’t overcook it. Season the salad a little more boldly than you normally would, because the flavor mellows after chilling. If you’re making it for a barbecue, mix everything with the dressing no earlier than 1–2 hours before leaving home so the pasta doesn’t soak up all the dressing.
How to serve
Nudelsalat is the perfect must-have side for grilled sausages, pork neck or skewers, as its creamy, slightly tangy note balances the meat. To drink, serve a light wheat beer, radler or homemade lemon lemonade. It’s a salad you can easily pack in a container for the allotment, the beach or a work barbecue – it travels well and doesn’t mind waiting.
Ingredients
- small pasta e.g. fusilli, farfalle or elbow pasta - 300 g
- cooked ham in a block, to dice - 200 g
- pickled cucumber medium - 3 pieces
- red bell pepper medium - 1 piece
- canned corn drained - 150 g
- spring onion with green tops - 3 pieces
- mayonnaise - 4 tablespoons
- plain yogurt thick - 4 tablespoons
- mustard mild - 1 teaspoon
- pickle brine from the pickled cucumbers - 2 tablespoons
- salt to taste
- ground black pepper to taste
Preparation
- Cook the pasta in salted water according to the package instructions, but leave it slightly firm to the bite (al dente). Drain, rinse with cold water to stop the cooking, and drain very well.
- Dice the ham finely. Cut the pickled cucumbers into small cubes. Remove the seeds from the pepper and dice it finely. Slice the spring onion thinly, including the green part.
- In a large bowl, mix the mayonnaise, yogurt, mustard and pickle brine. Season with a pinch of salt and pepper, taste, and if needed season more – the dressing should be slightly tangy and bold in flavor.
- Add the cooled pasta, ham, cucumbers, pepper, corn and spring onion to the bowl with the dressing. Gently but thoroughly mix so that the sauce coats all the ingredients.
- Refrigerate the salad for at least 30 minutes, preferably 2–3 hours, so the flavors can meld. Stir again before serving and adjust the seasoning with salt and pepper if needed.
Storage
Store the salad covered in the fridge and consume within 1–2 days. If it thickens, loosen it with a spoonful of yogurt or a bit of pickle brine before serving.
