Jutta’s German Pasta Salad

August 4, 2015

A long time favorite in our household, this pasta salad recipe was originally given to me from our German friend Jutta H. (pronounced You-tuh). She introduced this summer salad to me when our kids (now in their 20’s) were little, during one of our many family dinners together when we were both young moms, living far away from our extended families. It has become an easy, and well liked, take-along dish for parties, cookouts and picnics. I have adapted it very little over the years except to add different veggies to it as I have on hand.


Jutta’s German Pasta Salad

serves 6-8 (main dish) or 10-12 as a side

Prep time: 30 minutes

Minimum cooling time: 30 minutes



1 – 12 ounce box tri-color rotini pasta, cooked to al dente (cooked to be still firm when bitten)
1 cup cherry tomoatoes, cut in halves
1 cup fresh mushrooms, broken in small pieces
1 can black olives, cut in halves
2 cans chicken (or 2 cups cooked chicken, cubed)
1 tsp onion flakes
1 tsp dried oregano
3 Tbl vinegar
1 tsp sugar
1/4-1/2 tsp pepper
1/2 tsp salt
3/4 cup extra-virgin olive oil
1-2 tsp dry mustard (or 1 Tbl bottled mustard and reduce vinegar by 1/2-1 tsp)
Cook pasta per manufacturer’s directions to al dente (approximately 7-8 minutes in large pot of boiling water). Drain pasta and rinse with cold water. Add all SALAD ingredients.
In cup or dressing cruet, add dressing ingredients and stir or shake well. Pour over pasta/veggies and mix well.
Cool salad for AT LEAST 3o minutes.
Mix, serve and enjoy!
This salad lends itself well to being made the day before but you may want to reserve a little of the dressing to add fresh when serving and in order to ‘unstick’ any pasta when serving the next day (or add a small amount of olive oil and stir).
**Note: This salad can be made gluten free by using a gluten free pasta but make sure it is one that stays together when cooked. You do NOT want mushy pasta with this salad – believe me.
Other great add-ins to this salad are any of the following veggies (you may have to add further dressing if you go crazy with the veggies): broccoli florets, carrot shavings or julienne’s, diced seedless cucumber, diced colored sweet peppers, diced, sweet Vidalia onion (but remove the onion flakes from the dressing), or celery slices. I personally like artichoke hearts diced up in this salad as well.
© 2015 Cathy Rueter – Up in the Attic With Cathy Rueter

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