Creamy Pasta Salad Recipe (Nudelsalat)
Serves 10
30 mins prep
10 mins cook
40 mins total
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!
Dressing
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Boil the eggs & pasta
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.
In the meantime, cook pasta according to packaging instructions.
Make the dressing
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.
Prep other ingredients
Peel the bologna and cut into 1/2 inch cubes (you can also cut up sliced bologna or fully cooked Wiener sausages).
Wash, trim and cut up the bell peppers and spring onions. Rinse any canned vegetables.
Assemble your Nudelsalat
Combine all ingredients in a large bowl. Garnish with more eggs and fresh chopped parsley or chives (optional).
Serve with some grilled German Bratwurst (or make Currywurst with it) or some German-style grilled pork (Schwenkbraten).
