German Pasta Salad with Chicken Recipe
This hearty salad with pasta, chicken, and vegetables often appears at German family parties and barbecues. It’s a cross between a salad and a main course – you can eat it straight from the bowl without any extras. The flavor is a bit like Polish mayonnaise‑based salads, but lighter thanks to the yogurt dressing.
This pasta salad is filling enough to be a full meal yet fresh and light thanks to the yogurt‑based dressing. It’s easy to transport, making it ideal for potlucks, picnics, and lunch boxes.
Chef's tips
Use short pasta shapes with ridges, such as fusilli or penne, so the dressing clings better. Make sure the chicken cools before mixing it with the yogurt dressing to prevent it from becoming watery.
How to serve
Serve in a large bowl sprinkled with extra chives. It’s great alongside grilled vegetables or sausages at a barbecue, or as a quick, ready‑to‑eat lunch from the fridge.
Ingredients
- pasta - 250 g
- chicken breast - 300 g
- bell pepper - 1 piece
- corn - 150 g
- cucumber - 0.5 piece
- plain yogurt - 150 g
- mayonnaise - 2 tablespoon
- mustard - 1 teaspoon
- oil - 1 tablespoon
- lemon juice - 1 tablespoon
- paprika - 0.5 teaspoon
- chives - 2 tablespoon
- salt
- pepper
Preparation
- Cook the pasta in salted water according to the package instructions, but reduce the cooking time by 1 minute so it stays slightly firm. Drain and rinse with cold water to stop the cooking.
- Cut the chicken breast into small cubes. Season with salt, pepper, and ground paprika.
- Heat the oil in a pan over medium heat. Fry the chicken for 7–8 minutes, stirring, until the pieces are golden and cooked through. Set aside to cool.
- Wash the bell pepper, remove the seeds, and cut into cubes. Wash the cucumber and cut into half‑slices or cubes. Drain the corn well.
- In a large bowl, mix the yogurt, mayonnaise, mustard, lemon juice, and a pinch of salt and pepper. Taste; the dressing should be slightly tangy and flavorful.
- Add the pasta, cooled chicken, bell pepper, cucumber, and corn to the dressing. Gently but thoroughly mix everything together.
- Finally, add the chopped chives, mix again, and chill the salad in the refrigerator for at least 20 minutes so the flavors can meld.
Storage
Store the salad covered in the refrigerator for up to 2 days. Stir before serving and, if needed, loosen the dressing with a bit of yogurt or milk. Do not freeze, as the texture of the pasta and vegetables will deteriorate.
