German Pasta Salad with Ham Recipe
German pasta salad with ham is a frequent guest at home parties, barbecues and picnics. It is creamy, slightly tangy from pickled cucumbers and very filling, so it can easily replace dinner. In Germany it’s often packed in a lunch box for work or school.
This salad combines the creaminess of a classic deli-style pasta salad with the tangy flavour of German pickles, making it both comforting and refreshing.
Chef's tips
Make sure the pasta is well drained and cooled before mixing with the dressing so it doesn’t absorb too much and turn mushy. Taste the pickle brine first and adjust the amount depending on how sour it is.
How to serve
Pack into lunch boxes with a slice of bread or a roll, or serve in a large bowl at barbecues and buffets so guests can help themselves.
Ingredients
- pasta short, e.g. fusilli or elbows - 300 g
- cooked ham in a piece, to dice - 200 g
- pickled cucumber medium - 4 pieces
- canned peas drained weight - 150 g
- egg hard-boiled - 3 pieces
- mayonnaise - 150 g
- plain yogurt thick - 100 g
- mustard mild - 1 tablespoon
- pickle brine - 2 tablespoons
- chives chopped - 2 tablespoons
- salt to taste
- black pepper to taste
Preparation
- Cook the pasta in salted water according to the package instructions, but leave it slightly al dente. Drain, rinse with cold water and drain very well.
- Hard-boil the eggs (about 9–10 minutes from the moment the water starts boiling), cool in cold water, peel and dice.
- Dice the ham into cubes about 1 cm in size. Dice the pickled cucumbers finely. Drain the peas from their brine.
- In a large bowl mix the mayonnaise, yogurt, mustard and pickle brine until you get a smooth dressing. Season with salt and pepper.
- Add the pasta, ham, cucumbers, peas and eggs to the dressing. Gently but thoroughly mix so the dressing coats all the ingredients.
- Finally add the chopped chives and mix lightly once more.
- Chill the salad in the fridge for at least 30 minutes so the flavours meld. Taste before serving and adjust the seasoning if needed.
Storage
Store the salad covered in the fridge and consume within 1–2 days because it contains eggs and mayonnaise. If it thickens in the fridge, loosen it with a spoonful of yogurt or pickle brine before serving.
