Unfortunately, not many recipes were passed down from one generation to the next in our family. Many in our family liked to bake, cook, and eat, but writing down recipes and sharing them with someone… not so much. I am probably the first one to do this properly ;P However, one recipe has managed to be passed on: Grandma’s Pasta Salad (with Mayonnaise). A classic pasta salad that’s a standard for our BBQ gatherings ;)
When it comes to salad, I’m not really picky. I like pretty much all salads, across all categories. Whether it’s Potato Salad, Pasta Salad, or a simple Greek Salad. I’ll eat pretty much everything ;P However, I have to admit, that I usually prefer a dressing with vinegar (or lemon juice) and oil when it comes to salads. We rarely prepare »heavy« salads with loads of mayo or other creamy sauces… with the exception of grandma’s pasta salad ;)
If you take a closer look at the photos, you might realize why we like this salad, even though it’s made with a »heavy« type of dressing. Grandma was quite frugal when it came to using mayonnaise – must be a post-war thing ;) In many other salads in this category, the noodles are drenched in mayonnaise. Same for pasta or potato salads from the supermarket – there is often a lot of mayonnaise at play. I guess they all think »more is more« ;)
Well… I think pasta salad works well with less mayonnaise. If it seems a bit dry, you can always add a bit more olive oil instead. Normally you don’t need much oil and I guess it’s a bit healthier than adding more mayonnaise, right? I mean… pasta salad is in general not really a healthy thing, but reducing fat and calories where possible is something good I assume ;P
I don’t want to keep you from enjoying your potato salad, pasta salad, or whatever with loads of mayonnaise… I like it too – here and there – but eating less of that type of salad is really better for your health. You don’t have to go completely without stuff like that, but eating less is definitely better.
Whatever I save in calories and fat by using less mayonnaise, I probably add again with the wieners (sausages). They’re not known to be fat-free and calorie-free ;P But you can’t make grandma’s pasta salad without them. This salad is also unimaginable without canned peas and carrots. Not exactly the freshest ingredients, but that’s how Grandma and the rest of the family like it. Me too!
One thing I changed in Grandma’s recipe over the years, however, is the use of one particular ingredient. It’s called »Aromat« and it’s used to add flavor. In Switzerland, you can find Aromat in pretty much every supermarket – here in Germany, I haven’t seen it anywhere lately… maybe because we are too far away from Switzerland here in Berlin. Who knows ;P
Anyway. Aromat contains MSG and I thought that was not needed here. We use a good organic veggie stock powder instead now – that also adds a lot of flavor to the dressing… without any artificial ingredients ;)
Well. There are already a few salad recipes linked above, but of course, I got many more on the blog. If you like pasta salad, I can offer you a delicious Tortellini Pasta Salad, for example. If you prefer other starches like potatoes, you should definitely try my Greek Potato Salad with Feta. Super tasty!
INGREDIENTS / ZUTATEN
(5-6 servings)
17.6 oz. (500g) pasta (e.g. little horns*)
1 can (14 oz./400g) peas & carrots*
3 Wiener sausages, sliced
5.3 oz. (150g) salad mayonnaise*
1 tsp. veggie stock powder*
1 tbsp. mustard
2 tbsp. olive oil
1 tbsp. apple cider vinegar
salt, pepper
(5-6 Portionen)
500g Nudeln (z.B. Hörnchen*)
1 Dose (400g) Erbsen & Möhren*
3 Wiener Würstchen, in Scheiben
150g Salat Mayonnaise*
1 TL Gemüsebrühe Pulver*
1 EL Senf (mittelscharf)
2 EL Olivenöl
1 EL Apfelessig
Salz, Pfeffer
DIRECTIONS / ZUBEREITUNG
1. Cook the pasta until »al dente« according to the instructions on the package. Drain the pasta, and keep some pasta water. Mix about 3 tbsp. of pasta water with the veggie stock powder and set aside.
2. While the pasta is cooking, prepare the remaining ingredients. Drain the liquid from the can of peas & carrots. Cut the carrots into small pieces and add them together with the peas to a large bowl. Cut the Wiener sausages into thin slices and add to the bowl as well. Next, add the mayonnaise, the veggie stock mixture, mustard, olive oil, and vinegar – mix everything. Add the drained (and still warm) pasta and mix to combine. Season the salad with salt and pepper and let sit to marinate for at least 1 hour.
1. Die Nudeln nach Packungsanleitung »al dente« kochen und dann abgießen – 3 EL vom Nudelwasser mit dem Gemüsebrühepulver verrühren und bereitstellen.
2. Während die Nudeln kochen, die restlichen Zutaten vorbereiten. Die Flüssigkeit aus der Dose mit den Erbsen & Möhren abgießen. Die Möhren in kleine Stücke schneiden und dann zusammen mit den Erbsen in eine große Servierschüssel geben. Als Nächstes die Wiener Würstchen in Scheiben schneiden und ebenfalls zur Schüssel dazugeben. Salat-Mayonnaise, verrührte Gemüsebrühe, Senf, Olivenöl und Essig zur Schüssel dazugeben und alles vermengen. Die abgetropften (und noch warmen) Nudeln dazugeben und alles gut vermengen. Den Salat ordentlich mit Salz und Pfeffer würzen, dann für mindestens 1 Stunde ziehen lassen.
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Grandma’s Pasta Salad (with Mayonnaise)
- Prep Time: 00:20
- Cook Time: 00:05
- Total Time: 01:20
- Yield: 6 1x
- Category: Salad
- Cuisine: Germany
Description
A simple and easy-to-prepare pasta salad like my grandma always made it – the perfect salad for a BBQ or a party with family and friends.
Ingredients
17.6 oz. (500g) pasta (e.g. little horns*)
1 can (14 oz./400g) peas & carrots*
3 Wiener sausages, sliced
5.3 oz. (150g) salad mayonnaise*
1 tsp. veggie stock powder*
1 tbsp. mustard
2 tbsp. olive oil
1 tbsp. apple cider vinegar
salt, pepper
Instructions
1. Cook the pasta until »al dente« according to the instructions on the package. Drain the pasta, and keep some pasta water. Mix about 3 tbsp. of pasta water with the veggie stock powder and set aside.
2. While the pasta is cooking, prepare the remaining ingredients. Drain the liquid from the can of peas & carrots. Cut the carrots into small pieces and add them together with the peas to a large bowl. Cut the Wiener sausages into thin slices and add to the bowl as well. Next, add the mayonnaise, the veggie stock mixture, mustard, olive oil, and vinegar – mix everything. Add the drained (and still warm) pasta and mix to combine. Season the salad with salt and pepper and let sit to marinate for at least 1 hour.
Notes
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I love my job, but in between I love to bake and try new things in the kitchen. A lot of my friends and colleagues encourage me to bake - for a very simple reason: they get the leftovers - and it seems they like it most of the time ;) 
