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Summer Noodle Salad

Jul 18, 20150 comments

Karin Stumph

With it being  warm outside and bbq season  well on the way I thought I would share my German noodle salad recipe.

Unlike a lot of the traditional American salads, it is all without mayonnaise and very lean.

This will make a large bowl , so if you want a smaller size , just half the ingredients.

German SaladsYou will need:

1 regular size pack of pasta ( I usually use elbow noodles)
1 pack of wieners
1 jar of while asparagus
1 jar of mushrooms
1 green pepper
1 big or 2 small tomatoes
1 red pepper
1 cucumber
5-6 small radishes
1 onion
parsnip, parsley, salt , pepper, vinegar, oil (light olive oil works great), German mustard, or if you like them 4 packs of “Knorr fix for Salad”

Boil the noodles and mix them with a little oil to prevent sticking , then set them aside to cool down.

Time to chop the veggies into small pieces. As for the veggies , its what I like, feel free to play around with it.

Slice the wieners and add them to the veggies. For the dressing mix as directed on the “Knorr packs” or chop the onions , chives, parsnip and parsley (or what you like),then fill half a cup of vinegar, half a cup of cold water and half a cup of oil in a bowl. To that you add a table spoon of mustard and salt and pepper to taste.. Blend it well then add the herbs, it is suppose to have a nice tangy taste to it. Time to Throw all the ingredients together!

If the dressing is too tangy for you add some water. Let the salad sit for a hour or more to marinate .

Ready to serve  :