German Noodle Salad
Noodle salad with peas, gherkins, and a creamy dressing; this is one of the most popular potluck German pasta salads in our region.
- Prep time
- 15 min
- Cook time
- 10 min
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 3 cups short cut pasta
- 1 cup frozen peas
- 7 oz baloney (See note)
- 5 to 10 sweet and sour gherkins (depending on size)
- 2 roasted peppers from a jar
- 2-3 scallions
- 1 cup corn
- 1 1/4 cup Greek yogurt
- 2 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- a few tablespoons gherkin water (to taste)
- 1 teaspoon sugar (if necessary)
- 1 small bunch parsley
- fine sea salt and pepper
Instructions
- 1
Boil pasta: Bring a large pot of salted water to a boil and cook the noodles according to the packet's instructions. Add the frozen peas during the last 3 minutes of the cooking time. Drain well and place everything into a large bowl.
- 2
Chop the baloney into small cubes. Next, chop the gherkins, scallions, and roasted peppers finely. Add them to the noodle bowl, together with the drained corn. Mix well.
- 3
Dressing: stir together the yogurt, mayonnaise, mustard, and a few tablespoons of gherkin water. Add salt and pepper and adjust the taste with more gherkin water and some sugar, depending on how sweet the gherkin water is. Mix the dressing with the pasta and place it in the fridge, covered for at least two hours or overnight.
- 4
Serve: Bring to room temperature before serving, add the chopped parsley and adjust the taste with salt and pepper.