Classic pasta salad – The ingredients

The right type of pasta

You can use macaroni, spirals, or fusilli for a classic pasta salad. Because of their shape, penne noodles do not bind as well with a mayo-based dressing. We recommend cooking the pasta al dente, as it will continue to absorb moisture in the salad. A tablespoon of olive oil in the cooking water and rinsing with cold water will prevent the pasta from sticking together. This will give you the perfect consistency for your pasta salad.

• You should choose frozen peas over canned vegetables. If you only have a can on hand, be sure to drain the peas well. Then, classic pasta salad tastes just like Grandma's!
• You should use a higher quality sausage (Fleischwurst). The butcher you trust will certainly be happy to help. High-quality meat simply tastes better and respects animal welfare. You can prepare the classic pasta salad for vegetarians without sausage. Four hard-boiled eggs are an ideal replacement for the meat.
• Pickles provide a great texture in pasta salad and give the classic its typical flavor. Depending on your preference, you can use sour or sweet pickles. Children usually prefer a milder taste.

Pasta salad dressing with mayo

• Mayonnaise obviously tastes better homemade and contains no artificial additives. However, because of the raw eggs, the pasta salad doesn't keep as long and should definitely not be left out in the sun during summer. If you are in a rush and want to play it safe in warm temperatures, you can use store-bought mayonnaise! A high-quality product usually ensures a better taste.
• Chives are available fresh when in season. Dry them well after washing so that the herbal flavor is not watered down. Of course, you can also use parsley or other herbs for your classic pasta salad. Frozen herbs are a good choice in winter. Fresh herbs in plastic packaging are prone to germs and are not particularly environmentally friendly. It's better to pick up a small herb pot from the supermarket instead. It lasts longer and is fresh!

Optional ingredients

• Corn tastes delicious in pasta salad and can simply be used from a can. Drain well before using.
• Mustard adds a delicate note to the dressing. We recommend a medium-hot variety.
• Eggs make the salad heartier and provide a savory taste.

What goes well with classic pasta salad?

Classic pasta salad is perfect for grilling season and is the ideal companion for bratwurst, steak, & co. You can also prepare the classic without sausage for vegetarians and serve it with corn on the cob and vegetable skewers. The savory salad harmonizes perfectly with veggie patties and soy schnitzel. Children love the salad with fish sticks. Swabian potato salad and green leaf salad with a vinegar & oil dressing complement the classic excellently.

Food pairing

• Bratwurst, steak, and pork chops
• Frankfurters
• Corn on the cob and vegetable skewers
• Bread or baguette with herb butter
• Meatballs
• Vegetarian patties and soy schnitzel
• Fish sticks
• Swabian potato salad
• Green leaf salad

Little kitchen know-how

How many calories does a portion of classic pasta salad have?

A 150 g portion of pasta salad has around 516 kcal and 42 g of fat. The side dish makes for a very filling addition to a barbecue plate. Those watching their figure can dress the pasta salad with vinegar and oil to save on some fat.

Shelf life

Classic pasta salad with homemade mayonnaise should be consumed the very next day. A dressing with store-bought mayo will keep in the refrigerator for one day longer. You can store pasta salad with vinegar & oil dressing in the refrigerator for up to three days. Always use a fresh spoon when serving to extend the shelf life of the salad. Pasta salad cannot be frozen, as neither mayonnaise, sausage, nor pickles are suitable for storage in the freezer.