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.
Such pasta salads are a staple at German “Grillparty” barbecues and are often served alongside Kartoffelsalat as a filling, chilled side dish. In many households they’re made specifically to use up leftover cold cuts and eggs after the holidays.
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.
Why this version works
- The mix of mayonnaise and yogurt gives creaminess without being heavy and holds up well to chilling.
- Pickle brine and mustard give the dressing a distinctively tangy‑spicy flavor profile.
- Al dente pasta and well‑drained add‑ins keep the salad from turning watery.
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.
Watch out for
- Don’t mix hot pasta with the dressing – it will thin it out, may cause it to split, and the pasta will soak up too much sauce.
- Don’t overdo the salt at the start; taste the finished, chilled salad first and only then add more salt if needed.
Substitutions
- You can replace part of the ham with smoked chicken for a stronger, smoky aroma.
- Swap natural yogurt for 12–18% sour cream if you want a richer dressing.
- You can substitute canned peas with corn if someone doesn’t like peas.
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.
This is one of those salads that often tastes even better the next day, which makes it ideal for busy weeks and make-ahead party menus.
