Alsacian Pasta Salad
There’s something about a good pasta salad that makes it the star of any outdoor gathering. Whether it’s a sunny barbecue, a casual lunch on the terrace, or a festive potluck with friends, this dish always delivers comfort, color, and flavor.
I first fell in love with this particular pasta salad while visiting the French Alsace region, in the charming town of Colmar. It was served alongside grilled meats and fresh baguettes, and I’ve been making my own version ever since.
This recipe has become a staple in my kitchen—simple, satisfying, and endlessly adaptable. It’s one of those dishes that invites creativity, yet always feels familiar. A classic pasta salad belongs on every barbecue buffet, and this one, with its creamy dressing and savory toppings, is sure to win hearts.
🥗 Ingredients That Shine
To begin, cook 340 grams of macaroni or rotini pasta until al dente. While the pasta cools slightly, prepare the other ingredients: slice 8 cocktail tomatoes into strips, mince a handful of fresh parsley, and finely chop one medium yellow or red onion. Fry ½ pound of bacon until crisp, then let it cool and crumble. For extra flavor, you can briefly sauté the chopped onion in the bacon fat for about a minute—this step is optional but adds a lovely depth.
The dressing is what ties everything together. In a bowl, mix ½ cup sour cream, 2 tablespoons mayonnaise, 3 tablespoons wine vinegar, 1 teaspoon yellow mustard, and 2 tablespoons of broth (or reserved bacon fat for a richer taste). Season with salt, pepper, and a pinch of sugar to balance the flavors. Stir until smooth and creamy.
🍽️ Bringing It All Together
Once the pasta is cooked and slightly cooled, gently fold it into the dressing. Add the tomatoes, parsley, onion, and crumbled bacon, stirring carefully to coat everything evenly. Let the salad sit for a little while so the flavors can meld—this dish is best served slightly warm or at room temperature.
For a more sophisticated twist, especially in summer, you can add antipasti vegetables like grilled mushrooms, roasted red peppers, or marinated artichoke hearts. Swap the bacon for sliced salami, toss in some mozzarella pearls or olives, and you’ve got a vibrant, Mediterranean-inspired version that’s perfect for warm evenings and garden parties.
🌞 A Dish That Travels Well
This pasta salad isn’t just delicious—it’s versatile, nostalgic, and full of personality. It reminds me of my time in Alsace, of laughter around the table, and of the joy that comes from sharing good food with people you love. Whether you stick to the classic version or add your own flair, this salad is sure to become a favorite in your summer repertoire.
Alsacian Pasta salad
Ingredients
- 340 g Macaroni or Rotini pasta
- 8 cocktail tomatoes, cut in strips
- Parsley, minced
- 1 medium yellow or red onion
- 1/2 lb bacon fried and crumbled
- Dressing:
- 1/2 cup sour creme
- 2 tbs Mayonaise
- 3 tbs wine vinegar
- 1 tsp yellow mustard
- 2 Tbsp broth (or some bacon fat)
- Salt, pepper and a little sugar to your taste
Instructions
- Fry bacon, let cool and crumble.
- Mince the onions (add to the bacon for 1 min while frying, optional). Let cool.
- Dressing: Mix all other ingredients together.
- Add the cooked pasta and carefully stir under.
- Let sit for a while and serve while still warm.
Notes
Let sit to marinade for a little while. Eaten while still warm.
