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 a staple at German grill parties, school fairs, and family buffets, often prepared the day before. In many households there are “family versions” with a specific pasta shape and a favorite type of ham.
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.
Why this version works
- The mix of mayonnaise and yogurt creates a creamy yet lighter dressing that doesn’t feel heavy in warm weather.
- Pickle brine adds acidity and character, replacing vinegar with a gentler sharpness.
- Cooking the pasta al dente helps it keep its shape and prevents it from falling apart after several hours in the dressing.
- Finely diced ham and vegetables ensure that every bite has a bit of everything.
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.
Watch out for
- Don’t mix the dressing with warm pasta – it will thin out, and once chilled the salad will turn watery.
- The pasta must be drained very well; even a little water at the bottom of the bowl will dilute the dressing.
- Be cautious with salt at the beginning – the ham and pickles will add extra saltiness after chilling.
Substitutions
- You can replace cooked ham with roasted turkey or chicken cut into cubes.
- You can swap plain yogurt for 12–18% sour cream if you prefer a richer dressing.
- You can replace red bell pepper with yellow or green, keeping the same amount.
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
- In a large pot, bring salted water to a boil. Cook the pasta according to the package instructions, shortening the time by 1–2 minutes so it stays al dente. Drain, rinse under cold water and drain very thoroughly until no more drops fall from the colander.
- Cut the ham into small cubes so it mixes well with the pasta. Dice the pickled cucumbers into small cubes and set them aside for a moment so the excess brine can run off the board. Remove the seeds from the bell pepper and cut it into small cubes.
- Slice the spring onion thinly, including the green part; set aside separately. Drain the corn in a sieve and shake it until the kernels no longer shine from the brine – they should look matte, not wet.
- In a large bowl, mix the mayonnaise, yogurt, mustard and pickle brine. Season with salt and pepper, taste – the dressing should be slightly tangy, bold in flavor and just a bit more intensely seasoned than you normally like, because the pasta will mellow it out.
- Add the completely cooled, dry pasta to the bowl with the dressing. Mix until all the twists or other small shapes are evenly coated and there are no dry, matte spots left.
- Add the ham, cucumbers, bell pepper, corn and most of the spring onion (reserve a little for garnish). Gently but thoroughly mix from the bottom of the bowl so the ingredients are evenly distributed and the vegetables stay crunchy.
- Taste the salad and, if necessary, season with more salt, pepper or an extra tablespoon of pickle brine if it lacks acidity. The consistency should be creamy but not runny – the pasta should be clearly coated in the dressing.
- Cover the salad and chill in the fridge for at least 30 minutes, preferably 2–3 hours, so the pasta can absorb some of the dressing and the flavors meld. Stir again before serving, garnish with the remaining spring onion and, if it seems too thick, add 1–2 tablespoons of yogurt.
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.
I always make this salad when someone at work announces a “spontaneous barbecue” and I know I have only an hour to prepare. I just buy ham and pickles on the way home – the rest of the ingredients I usually already have in the cupboard or fridge.
