Nudelsalat
A classic German-style pasta salad that's creamy, tangy, and packed with crunchy pickles and savory ham. Perfect for potlucks, barbecues, or as a hearty side dish. Best made ahead so the flavors meld together beautifully.
For 4 servings
- prep
Dice the ham, pickles, bell pepper, and onion.
Cut the ham into small cubes, finely dice the dill pickles and red bell pepper, and mince the onion. Set aside.
- boil · ~8 min
Cook the pasta in salted water.
Bring a large pot of water to a boil. Add salt, then cook the elbow macaroni according to package directions until just al dente. Drain in a colander and rinse briefly under cold water to stop the cooking. Drain well.
TIPRinsing the pasta cools it down and removes excess starch so the salad doesn't get gummy. - mix
Make the dressing.
In a small bowl, whisk together the mayonnaise, yogurt, pickle juice, white vinegar, sugar, salt, and black pepper until smooth and creamy.
- mix
Combine all ingredients and toss.
In the large mixing bowl, add the cooled pasta, diced ham, pickles, bell pepper, and onion. Pour the dressing over the top and stir well to coat everything evenly.
- rest · ~60 min
Chill for at least 1 hour.
Cover the bowl and refrigerate for at least 1 hour before serving. The flavors meld and the salad tastes much better after resting. Overnight is even better.
TIPIf the salad seems dry after chilling, stir in an extra spoonful of yogurt or a splash of pickle juice before serving. - garnish
Garnish with chives and serve.
Sprinkle the chopped chives over the top just before serving.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Cook the pasta just until al dente so it stays firm when mixed with the dressing.
- 2Rinse the pasta under cold water immediately after draining to stop cooking and remove excess starch.
- 3Dice the ham, pickles, and vegetables into uniformly small cubes for even distribution and bite-sized pieces.
- 4Let the salad chill for at least 1 hour, preferably overnight, to allow flavors to meld fully.
- 5If the salad seems dry after chilling, stir in an extra spoonful of yogurt or a splash of pickle juice.
- 6Use full-fat yogurt and quality mayonnaise for the creamiest, most balanced dressing.
Adapt it for your goals.
Vegetarian
Omit the ham and add 100g of grated cheddar or cubed emmental cheese, or a handful of chickpeas for protein. Great for a meat-free potluck.
low fatLow-fat
Replace mayonnaise with a light version and use low-fat Greek yogurt. The salad stays creamy but has significantly less fat and calories.
extra crunchyExtra-crunchy
Add 1 finely diced celery stalk and 1 small diced apple (skin on) — the celery adds a fresh crunch and the apple brings a touch of sweetness.
spicy twistSpicy twist
Add 1 teaspoon Dijon mustard to the dressing and a pinch of cayenne pepper or a finely chopped jalapeño for a subtle kick.
Why this is on our healthy list.
Good Source of Protein
The ham and yogurt provide protein to help keep you full and support muscle repair.
Contains Probiotics
Plain yogurt contains live cultures that support gut health, provided it is not heat-treated after culturing.
Rich in Vitamin C
Red bell pepper is an excellent source of vitamin C, an antioxidant that supports immune function.
Low in Added Sugar
The dressing uses just a half teaspoon of sugar, making this a lower-sugar option compared to many store-bought pasta salads.
Frequently asked questions
Yes, any short pasta like fusilli, rotini, or farfalle works well. Avoid long strands as they don't mix as evenly with the chunky ingredients.
