Vegetarian Spaetzle Salad

Inspired by GermanFoods


  • 1 box German spätzle 9 ounces

  • 2 small zucchini

  • 1 medium red bell pepper

  • 1 medium green bell pepper

  • 1-1/2 cups diced eggplant

  • 1/4 cup olive oil

  • 2 tablespoons German white vinegar

  • 1 tablespoon roughly chopped fresh herbs for garnish basil and parsley

  • Sea salt and pepper to taste


  • Cook spätzle in salted, boiling water according to package directions. Drain and let it cool.

  • Then, trim and dice zucchini; seed and chopped in a dice red and green bell pepper.

  • Combine pasta and diced vegetables in a large bowl. Get a smaller bowl and whisk together olive oil, vinegar, basil or parsley, pinch of salt and pepper.

  • Pour dressing over salad and toss well. Season with more salt and pepper if necessary. Serve salad at room temperature or chilled. Add eggs for toppings (optional).

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