Creamy Pasta Salad (Nudelsalat)
This creamy pasta salad recipe is packed with peas, peppers, corn, noodles, eggs, and delicious German-style bologna, then held together by a creamy, tangy homemade dressing using my secret ingredient! I have perfected it over several years and everybody (including the kids) always loves it!
- Prep time
- 30 min
- Cook time
- 10 min
- Yield
- 10 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 500 g fusilli pasta (I love the spiral shape for holding onto all the dressing and salad ingredients!)
- 200 g peas (frozen or fresh)
- 200 g bologna (I love using this German-style bologna from the NYC-based butcher Schaller & Weber for authentic taste)
- 150 g yellow corn (canned)
- 4 eggs (plus more for garnish (optional))
- 3 bell peppers (I use a variety of colors)
- 3 spring onions
- 1 Tbsp dijon mustard
- 1 egg yolk (super fresh)
- 3 Tbsp white wine vinegar
- 100 ml flavor-neutral oil (I like to use avocado oil)
- 150 g Greek yogurt
- 1 tsp honey or maple syrup (I usually use honey)
- 2 Tbsp pickle juice
- salt, pepper and paprika to taste
Instructions
- 1
Carefully place 4 eggs in boiling water and cook for 10 minutes (if you'd like more eggs for garnish, then boil a couple more). Run cold water over them while peeling. Cut up for the salad.
- 2
In the meantime, cook pasta according to packaging instructions.
- 3
Combine mustard, egg yolk and vinegar and whisk together. Then slowly add the avocado oil a bit at a time while whisking. The sauce will begin to thicken. Whisk in dill pickle juice, Greek yogurt, honey and season with salt, pepper and paprika powder.
- 4
Peel the bologna and cut into 1/2 inch cubes (you can also cut up sliced bologna or fully cooked Wiener sausages).
- 5
Wash, trim and cut up the bell peppers and spring onions. Rinse any canned vegetables.
- 6
Combine all ingredients in a large bowl. Garnish with more eggs and fresh chopped parsley or chives (optional).
- 7
Serve with some grilled German Bratwurst (or make Currywurst with it) or some German-style grilled pork (Schwenkbraten).