German Cold Pasta Salad Recipe

I absolutely adore this recipe because it’s a flavor-packed, no-fuss meal that feels like a European vacation on a plate. The mix of juicy smoked ham, creamy Emmental, and tangy dressing always hits the spot, providing that perfect balance of comfort and zing that’s just irresistible.

This German cold pasta salad brings together a perfect medley of flavors and textures for a dish that truly satisfies. The smoked ham and Emmental cheese provide a savory, tangy foil for the red pepper and pickles, which add a nice, crunchy element to the whole.

The fresh parsley is a cheerful counterpoint to all that richness. I can’t imagine a more delightful noodle salad.

Ingredients

• Short Pasta: Provides carbohydrates for energy and a hearty base.
• Smoked Ham: Adds smoky flavor and protein for satiety.
• Emmental Cheese: Provides a creamy texture and rich, nutty taste.
• Red Pepper: Offers crunch, sweetness, and a dose of vitamin C.
• Pickles: Adds a tangy, sour punch and a crunch.
• Frozen Peas: Lends a pop of sweetness and a touch of fiber.
• Mayonnaise: Enhances creaminess and ties flavors together.
• Dijon Mustard: Infuses mild spiciness and depth.
• White Wine Vinegar: Provides acidity and balances flavors.
• Parsley: Adds freshness and a hint of color.

Ingredient Quantities

• 250 grams of short pasta (e.g., fusilli, rotini)
• 100 grams of smoked ham, diced
• 100 grams of Emmental cheese, diced
• 1 medium-sized red pepper, diced
• 1 small red onion, finely chopped
• 100 grams of pickles, diced
• 100 grams of frozen peas, thawed
• 3 tablespoons of mayonnaise
• 2 tablespoons of plain yogurt
• 1 tablespoon of white wine vinegar
• 1 tablespoon of Dijon mustard
• 1 teaspoon of sugar
• Salt, to taste
• Freshly ground black pepper, to taste
• 2 tablespoons of chopped fresh parsley

Instructions

1.
1. Prepare and cook noodles according to package directions until al dente.

2. Drain and rinse under cold water to stop cooking; set aside to cool.

2. In a big mixing bowl, mix together the smoked ham, diced Emmental cheese, red pepper, finely chopped red onion, pickles, and thawed peas.

3. In another small bowl, blend together the mayonnaise, yogurt, white wine vinegar, Dijon mustard, and sugar until smooth and combined.

4. To taste, season the dressing with salt and freshly ground black pepper, making any necessary adjustments.

5. The mixed components in the large mixing bowl receive the dressing.

6. Carefully mix the cooled pasta with the other ingredients in the bowl, spreading them evenly throughout. Make sure they are all well coated with the dressing.

7. Chopped fresh parsley is added to the pasta salad and gently mixed in.

8. Check the flavor of the pasta salad and, if necessary, add more salt and pepper to get the seasoning just right.

9. Refrigerate the salad for at least 1 hour, covering the bowl more tightly than the salad itself, to allow the flavors to do their thing.

10. Prior to serving, give the pasta salad a light stir and top with more fresh parsley if you like. Then dig in to your German Cold Pasta Salad!

Equipment Needed

1. Large pot
2. Colander
3. Large mixing bowl
4. Small mixing bowl
5. Measuring spoons
6. Cutting board
7. Chef’s knife
8. Wooden spoon or spatula
9. Cling film or bowl cover
10. Grater (if necessary for cheese)

FAQ

• Can I use a different type of pasta?Indeed, the small pasta can be substituted with any number of pastas of a similar shape, like penne or farfalle. They just need to be of a size and shape that can easily be caught by the sauce.
• How far in advance can I make this salad?You can prepare this pasta salad as much as 24 hours in advance. Because it is meant to be served cold, you should refrigerate it until you are ready to serve it.
• Is there a substitute for Emmental cheese?In this recipe, you can use Swiss cheese or Gruyère in place of Emmental cheese.
• Can I add other vegetables?Absolutely, you can include other vegetables such as cherry tomatoes or cucumbers to diversify and add more flavor.
• Is it necessary to thaw the peas?Indeed, thawing the peas is the way to go if you want them soft enough to blend with the other ingredients.
• What can I use instead of smoked ham for a vegetarian option?Diced tofu or roasted chickpeas can substitute for the smoked ham in a vegetarian version of this dish.
• How long does this salad last in the fridge?You should eat the salad within 2-3 days when it is kept in an airtight container in the refrigerator.

Substitutions and Variations

For the short pasta: Swap farfalle or penne in for a similar texture.
For the smoked ham: Use cooked chicken breast or smoked turkey for another protein option.
Instead of Emmental cheese, try using Swiss cheese or Gruyère. They share similar flavors.
Use capers or green olives for a zesty version of the pickles.
For the mayonnaise: Substitute Greek yogurt for a lighter version.

Pro Tips

1. Chill the Pasta Properly After cooking and rinsing the pasta with cold water, make sure it’s well-drained and chilled completely before mixing with other ingredients. This will help it better absorb the flavors of the dressing without becoming mushy.

2. Enhance the Dressing Consider adding a splash of pickle juice to the dressing for an added tanginess that complements the pickles and ties the salad flavors together.

3. Dice Ingredients Evenly Chop the ham, cheese, peppers, onions, and pickles into similar-sized pieces to ensure a consistent texture and distribution of flavors in every bite.

4. Let It Marinate While refrigerating, let the salad sit for at least an hour, but if possible, make it a day ahead. The flavors meld beautifully over time, resulting in a more cohesive and flavorful salad.

5. Add a Crunch Just before serving, consider adding toasted nuts or seeds, like sunflower seeds or almonds, for an extra layer of texture and flavor. This can elevate the salad with a pleasant crunch.