German Pasta Salad with Vegetables – Colorful Nudelsalat Recipe
Colorful German Nudelsalat with vegetables is a classic at garden parties and home buffets. It’s filling yet full of crunchy vegetables and a slightly tangy dressing. It’s similar to Italian pasta salad, but with a creamier yogurt-and-mayonnaise-based sauce.
This Nudelsalat is a true German classic: colorful, creamy and full of crunchy vegetables, perfect for buffets, potlucks and summer barbecues.
Chef's tips
Use short pasta shapes with ridges, such as fusilli or penne, so the creamy dressing clings better. Make the salad a bit more tangy than you think you need – the flavor will mellow as it chills.
How to serve
Serve in a large bowl sprinkled with fresh herbs like chives or parsley. It pairs especially well with grilled meats, schnitzel or simple sandwiches.
Ingredients
- pasta - 350 g
- bell pepper - 1 piece
- bell pepper - 1 piece
- fresh cucumber - 0.5 piece
- canned corn - 150 g
- canned peas - 100 g
- onion - 0.5 piece
- plain yogurt - 200 g
- mayonnaise - 80 g
- vinegar - 1.5 tablespoons
- sugar - 1 teaspoon
- salt
- pepper
Preparation
- Cook the pasta in plenty of salted water according to the package instructions until al dente, meaning soft but still slightly firm to the bite. Drain, briefly rinse with cold water to stop the cooking, and drain very well.
- Wash the bell peppers, remove the cores and seeds, and cut into small cubes. Wash the cucumber; if the skin is thick you can peel it, then cut into small cubes.
- Peel the onion and chop very finely. Drain the corn and peas in a sieve.
- In a large bowl, mix the yogurt, mayonnaise, vinegar, sugar, a pinch of salt and pepper. Stir until the dressing is smooth and uniform. Taste and adjust the seasoning – it should be slightly tangy and gently sweet.
- Add the cooled pasta, bell peppers, cucumber, onion, corn and peas to the bowl with the dressing. Gently but thoroughly mix so the dressing coats all the ingredients.
- If the salad seems too thick, add 1–2 tablespoons of water or milk to lighten the dressing.
- Refrigerate the salad for at least 30 minutes so the flavors can meld and the pasta absorbs some of the dressing.
- Stir again before serving and adjust the seasoning with salt and pepper if needed.
Storage
Store the salad covered in the fridge and stir before serving again. If it thickens too much, loosen it with a spoonful of yogurt or a little milk.
