Best German Pumpkin Noodle Salad Recipes

GERMAN NOODLE SALAD

German Noodle Salad image

An easy recipe that I got from a real German! LOL! This is a simple and traditional German dish and every family has their own recipe. It can be prepared for the next day's picnic or barbecue. Its perfect with fried fish or meat, served with a cold beer. You can experiment with some additional or other ingredients, depending on what you want to serve with it. Enjoy!

Provided by Nif_H

Categories German

Time 30m

Yield 8 serving(s)

Number Of Ingredients 6

Ingredients

1 lb pasta noodles, cooked as directed and cooled (fusilli)
1/3 cup mayonnaise (or more)
2 -3 green onions, finely chopped
5 -6 gherkins, finely chopped (reserve pickling vinegar)
2 -3 eggs, hard boiled, cooled and chopped into tiny pieces (slice some for decoration if you like)
1/4 cup fresh parsley, finely chopped

Steps:

Mix all other ingredients (except for optional egg garnish) in a salad bowl. If you prefer, add some vinegar from the gherkins to taste. You can also add more mayo.
Refrigerate for at least 1 hour and up to 24 hours. Garnish with optional egg slices.

GERMAN "PUMPKIN" NOODLE SALAD

German

I have not tried this yet, but am sharing it in honor of Pumpkin being the current Ingredient of the Month. In Germany, all squash are referred to as pumpkins. This salad uses butternut squash in a unique way. I am guessing at the serving amounts. Translated directly from the German version found in "Meine Familie & Ich" magazine. Cooking time is for the pasta.

Provided by HeatherFeather

Categories Fruit

Time 1h

Yield 2 serving(s)

Number Of Ingredients 11

Ingredients

200 g peeled butternut squash
200 g spaghetti
150 g cherry tomatoes, halved
1 -2 green onion, chopped into small rings (whites only)
1 teaspoon German mustard or 1 teaspoon other prepared medium-sharp mustard
1 -2 teaspoon honey, to taste
2 -3 tablespoons balsamic vinegar, to taste
1 orange, freshly juiced (you will only need the juice)
3 tablespoons sunflower oil or 3 tablespoons canola oil, to taste
100 g sliced almonds
1 -2 teaspoon fat, for toasting the almonds

Steps:

Using an asparagus peeler (or a wide veggie peeler), peel the skinned butternut squash flesh into very thin wide strips (they should look like wide pumpkin noodles).
Cook spaghetti according to package directions, adding the pumpkin peelings in the last 2-3 minutes of cooking time to blanch them.
Drain using a colander and rinse well with cold water until cool.
In a small pan, melt a bit of fat (shortening,lard or butter- just enough to toast the almonds in lightly).
Toast the almonds in the melted fat briefly- as soon as you can smell them, they are done- immediately remove from heat and let drain on a paper towel.
Combine the dressing ingredients- taste it and add add more of any ingredient to taste- and by all means add a bit of salt and pepper as well if needed.
In a bowl, mix together the pasta, the pumpkin, tomatoes,scallions, and the dressing well.
Sprinkle with toasted nuts and serve.

GERMAN HOT NOODLE SALAD

German Hot Noodle Salad image

Here's a tasty take-off on German potato salad. It's flavored like the traditional side dish but uses noodles in place of potatoes. I always loved my mother's German potato salad, but once she served this noodle salad instead, I was hooked. -Gordon Kremer, Sacramento, California

Provided by Taste of Home

Categories Lunch

Time 25m

Yield 4 servings.

Number Of Ingredients 11

Ingredients

2 cups uncooked wide egg noodles
3 bacon strips, diced
1/4 cup chopped onion
1 tablespoon sugar
1 tablespoon all-purpose flour
1/4 teaspoon salt
1/8 teaspoon ground mustard
1/2 cup cold water
1/4 cup cider vinegar
1 cup sliced celery
2 tablespoons minced fresh parsley

Steps:

Cook noodles according to package directions. Meanwhile, in a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 1 tablespoon drippings. , Saute onion in reserved drippings until tender. Stir in the sugar, flour, salt and mustard; add water and vinegar until blended. Bring to a boil. Cook and stir for 1-2 minutes or until thickened and bubbly., Rinse and drain noodles; add to skillet. Stir in celery and parsley; heat through. Transfer to a serving bowl; sprinkle with reserved bacon.

Nutrition Facts : Calories 198 calories, Fat 11g fat (4g saturated fat), Cholesterol 29mg cholesterol, Sodium 303mg sodium, Carbohydrate 21g carbohydrate (5g sugars, Fiber 1g fiber), Protein 5g protein.

PUMPKIN SALAD

Pumpkin Salad image

Jazz up a classic fall veggie by serving it salad-style. Pecans lend crunch while gingerroot, cumin and cilantro bring a pleasing medley of flavors. -June Gaden, Adelaide, Australia

Provided by Taste of Home

Categories Lunch

Time 50m

Yield 2 servings.

Number Of Ingredients 10

Ingredients

1-3/4 cups cubed peeled pie pumpkin
2 teaspoons canola oil
1/4 teaspoon salt
2 tablespoons sunflower kernels
2 tablespoons finely chopped pecans
2 tablespoons minced fresh cilantro
2 tablespoons chopped red onion
1/2 cup plain yogurt
1 teaspoon ground cumin
1/2 teaspoon grated fresh gingerroot

Steps:

Place pumpkin cubes on a baking sheet. Brush with oil; sprinkle with salt. Bake at 375° for 35-40 minutes or until tender. Cool completely. , In a large bowl, combine the sunflower kernels, pecans, cilantro, onion and pumpkin. In a small bowl, combine the yogurt, cumin and ginger. Pour over pumpkin mixture; toss to coat. Cover and refrigerate until chilled.

Nutrition Facts : Calories 212 calories, Fat 16g fat (2g saturated fat), Cholesterol 4mg cholesterol, Sodium 376mg sodium, Carbohydrate 14g carbohydrate (6g sugars, Fiber 3g fiber), Protein 7g protein.

GERMAN NUDELSALAT (NOODLE SALAD)

German Nudelsalat (Noodle Salad) image

Posted by request - instructions, American equivalents to German products and measurements by HeatherFeather. Thank you so much!

Provided by Clara12

Categories German

Time 35m

Yield 25 serving(s)

Number Of Ingredients 16

Ingredients

4 cups uncooked macaroni noodles, cooked according to package directions in chicken broth (enough to cook noodles in)
1 jar cornichon, chopped,drained,saving some of the pickling juice (baby pickles)
3 cups diced mild summer sausage or 3 cups bologna
1 cup canned baby peas, drained,reserving some canning liquid (LeSeuer)
2 cups gouda cheese, diced
4 hard-boiled eggs, chopped
3/4 cup plain yogurt (or to taste)
3/4 cup thomy remoulade sauce (or to taste)
1 teaspoon water, saved from canned peas
2 -4 tablespoons brine, saved from cornichons
2 teaspoons German mustard (brown, slightly spicy)
1/2 teaspoon garlic powder
1 teaspoon salt
fresh ground black pepper (about 25 grinds)
3 -4 dashes fondor german seasoning, blend or 3 -4 dashes Accent seasoning (similar American counterpart)
1 cup of canned baby carrots, drained,and sliced (LeSeuer)

Steps:

Mix ingredients for the dressing and mix well with cooked noodles (
Check the seasonings& adjust the flavor as needed after it chilled, and might even add a little extra Remoulade or yogurt, if needed, tomorrow.
It certainly does drink up the dressing quickly!