I'll never forget the summer of 2014 when I first shared this authentic German Pasta Salad with sausages recipe from my tiny London kitchen. That night, Germany was playing in the final of the Football World Cup, and I made this Nudelsalat with all the comforting flavors of my childhood, for good luck! And it worked-they won!
By popular demand, this reader-favorite recipe made it into my debut cookbook, German Kitchen-Classic Dishes!
(please note that this was first posted in June 2014 but the recipe has been updated in August 2025)
What makes this Nudelsalat so irresistible?
It's the perfect balance of creamy mayonnaise (affiliate link) coating tender pasta, punctuated by the satisfying crunch of gherkins and fresh vegetables. While you can certainly make a vegetarian version, this frankfurter pasta salad is always a crowd pleaser.
This beloved dish rose to fame in 1970s Germany during the convenience food boom. This is where other German comfort foods were born such as Toast Hawaii, Schinkennudeln and Döner Kebab. It never came out of fashion!
This German Pasta Salad recipe incredibly easy to prepare ahead of time, making it the ultimate crowd-pleaser for everything from casual family dinners to festive celebrations. No wonder Germans have been reaching for seconds (and thirds!) for over fifty years."
My little advice: if you love the combo of pasta with frankfurter sausages then check out my sausage goulash recipe >
Base Ingredients you'll need
For the detailed instructions and exact measurements, please jump to the printable recipe card
- pasta - Go for a short, chunky shape that'll hold onto all that creamy dressing. I used fusilli because those spirals grab every bit of flavor, but macaroni and rotini work beautifully too.
- sausages- Traditionally, Germans reach for Fleischwurst (think fancy Bologna), but I opt for plump Frankfurters or European Wieners (hot dogs will work too) since they're easier to find and have that perfect smoky bite. Bockwurst, Kielbasa, or any good smoked sausage will make your taste buds sing.
- vegetables: My mum's secret was always a can of peas and carrots-those little pops of sweetness against the tangy backdrop are pure magic. Feel adventurous? Throw in some golden sweetcorn kernels or crisp red pepper strips for extra crunch and color. But here's the non-negotiable: pickled gherkins (affiliate link) are absolutely essential. These little flavor bombs deliver that signature tangy punch that transforms ordinary pasta into something extraordinary.
Sweet and Sour Pasta Salad Dressing
Let's talk about the magic behind this dressing. What gives this creamy noodle salad its irresistible sweet and sour character?
It's all in the perfect balance of mayonnaise (affiliate link), a touch of mustard (affiliate link), and-here's the secret-that liquid gold from your pickled gherkins (affiliate link) jar. This tangy, creamy combination doesn't just coat the pasta; it brings everything together, creating the perfect harmony with those smoky sausages and fresh vegetables.
How to make German Pasta Salad?
- Prepare the Ingredients: Cook pasta al dente according to package instructions, then cool slightly. While the pasta is cooking slice sausages rounds, chop gherkins into small bits, and drain the peas and carrots.
- Make the Pasta Salad Dressing & Combine Mix mayonnaise (affiliate link), mustard (affiliate link), and gherkin juice until smooth. Combine still warm pasta with sausages, vegetables, and gherkins, then fold in the creamy dressing until everything is well coated.
- Step 3: Season & Rest Add fresh herbs (if using), season with salt and pepper, then let the salad rest for 20 minutes to absorb flavors. For best results, refrigerate overnight before serving.
When and How to Serve Your German Noodle Salad
Want to know the best ways to enjoy this German classic?
- Always serve it cold-the chilled pasta absorbs those tangy flavors perfectly, making it ideal for hot summer days.
- As a side dish, it's perfect alongside grilled bratwurst, schnitzel, or any barbecued meat. Germans consider it essential at BBQs and buffets because it complements smoky flavors while being easy to transport. Why not bring it to your next Oktoberfest gathering?
- As a main course, serve it during evening meals with crusty bread-especially popular in warmer months when you want something filling but refreshing.
- Kid-friendly tip: My children love it with fish fingers! The creamy, tangy salad balances the crispy fish beautifully.
- My personal tip: It tastes even better the next day, so make it ahead for parties or meal prep. Just stir before serving!
Making Your Pasta Salad Ahead: What You Need to Know
Planning a party or meal prep for the week? You're in luck-this German noodle salad is actually better when made ahead! Store it in the fridge overnight and you'll be amazed how the flavors meld together into something even more delicious.
Although this might happen: you may notice the pasta has absorbed most of the creamy dressing (greedy little noodles!). Don't panic-simply stir in a bit more mayonnaise (affiliate link) or a splash of that precious gherkin juice to bring it back to life.
Storage-How long will it last?
Your salad will stay fresh in the fridge for up to 3 days, though it tastes absolutely best within the first two days. After that, it's still safe to eat but loses some of its vibrant flavor.
One important warning: Never freeze this salad. The mayonnaise (affiliate link) will separate into an unappetizing mess, and your pasta will turn mushy when thawed. Trust me, you don't want to go down that road-stick to refrigeration only!
More German Salads
Have you made this recipe?
I'd love to hear how it turned out! Leave a rating and comment below.
You'll help fellow readers enjoy it too and help me spread the word about German cuisine. - Marita x
Recipe
Best German Pasta Salad (Nudelsalat)
Ingredients
- 250 g (8 oz) pasta short pasta such as rotini, fusilli, or macaroni
- 200 g (7 oz) sausage smoked sausage (Frankfurters, kielbasa, or bologna), sliced into ½-inch pieces.
- 1 can peas and carrots can mixed peas and carrots, drained. You can subsitute it with a can of sweetcorn, chopped peppers and cooked frozen peas instead
- 4 dill pickles large pickled gherkins (affiliate link) (100 g / 3.5 oz)
For the dressing
- 200 g (1 cup) mayonnaise
- 1 teaspoon mustard ideally German mustard (affiliate link) but Dijon will work as well.
- 2 tablespoon vinegar from the pickled gherkin jar
To serve
- 2 tablespoon fresh herbs for example chives, parsley or dilll to serve (optional)
- salt and pepper to taste to taste
Instructions
- Cook the pasta Cook according to package directions until al dente. Drain and rinse with cold water to stop cooking.250 g pasta
- Prepare the ingredients: While pasta cooks, slice sausage into ½-inch rounds and finely chop pickles. Drain peas and carrots completely200 g sausage, 1 can peas and carrots, 4 dill pickles
- Make Dressing: In a small bowl, whisk together mayonnaise (affiliate link), mustard (affiliate link), and pickle juice until smooth and creamy.1 teaspoon mustard (affiliate link), 2 tablespoon vinegar from the pickled gherkin jar, 2 tablespoon fresh herbs, 200 g mayonnaise (affiliate link)
- Combine Everything: In a large bowl, combine still warm pasta, sausage, pickles, and drained vegetables. Pour dressing over mixture and toss until everything is well coated. Fold in fresh herbs if using.
- Season with salt and pepper to taste. Cover and refrigerate for at least 20 minutes to let flavors meld. For best results, chill overnight before serving.salt and pepper to taste
Notes
Make ahead
This is a great dish to make in advance. Make sure you store it in the fridge. It tastes great after it sat in the fridge overnight. However, it could be that the pasta salad absorbs all the moisture of the dressing with time. You might need to refresh the dressing with a little more mayonnaise or pickled gherkin water.How to store?
I would recommend storing this pasta salad in the fridge for up to 5 days. However, it will taste best if you consume it in the first two days of making it.Can you freeze pasta salad?
Do not freeze this salad. Firstly, mayonnaise does not freeze well. Secondly, the pasta might get too soft when being defrosted so it may end up in a soft mess.Nutrition
Love this authentic German recipe?
This is one of 65 traditional dishes featured in my cookbook, German Kitchen-Classic Dishes - all tested, perfected, and handpicked by readers like you!
Phil says
Are the gherkin pickles you use are they sweet or dill???…
Marita says
Hi Phil, thanks for the question. They are not sweet they are made preserved with dill.
Linda E. says
What kind of fresh herbs should I use??
Marita says
Hi Linda, I chives or parsley would work well. Thanks for pointing this out, I will update the recipe. Marita
Mihaela|https://theworldisanoyster.com/ says
This is an excellent idea for dinner tonight. Thanks for providing me with a ready-made one, practically:))
Alyssa Hixenbaugh says
I love the combination of ingredients in this salad! The pickles and sausage would make a great flavor profile! Thanks for sharing!
Lindsay says
This is one of those classic recipes that everyone loves! Thanks for this clearly written recipe!
Ginger says
Love your finals picture! And the pasta salad: sausages and pasta, what's not to like?!