Oktoberfest Pasta Salad Recipes

OKTOBERFEST PASTA SALAD

Oktoberfest Pasta Salad image

This pasta salad with bratwurst adds a German twist. Great side dish to bring to your next Oktoberfest potluck!

Provided by Jeff Edmunds

Categories Side Dish

Time 50m

Yield 12

Number Of Ingredients 16

Ingredients

1 (16 ounce) package rotini pasta
1 tablespoon liquid smoke
1 teaspoon olive oil
1 cup diced cooked bratwurst sausages
4 tablespoons sliced green onions, divided
1 tablespoon chopped garlic
1 yellow bell pepper, finely chopped
1 orange bell pepper, finely chopped
½ cup diced celery
½ cup chopped fresh parsley
½ cup spicy mustard
½ cup mayonnaise
2 tablespoons water
1 tablespoon apple cider vinegar
1 teaspoon white sugar
1 teaspoon freshly ground black pepper

Steps:

Bring a large pot of lightly salted water to a boil. Add rotini and liquid smoke; cook at a boil until rotini is tender yet firm to the bite, about 8 minutes.
While pasta is cooking, heat olive oil in a large skillet over medium-high heat. Add diced bratwurst, 2 tablespoons green onions, and garlic; cook until bratwurst is brown and crispy, 4 to 5 minutes. Remove from heat and allow to cool.
Combine yellow and orange bell peppers, celery, parsley, mustard, mayonnaise, water, vinegar, sugar, and black pepper in a large bowl; stir to combine.
Drain pasta and add to vegetable mixture. Add bratwurst, onions, and garlic and stir gently until all ingredients are combined. Serve warm or cold.

Nutrition Facts : Calories 272.8 calories, Carbohydrate 32.3 g, Cholesterol 10.6 mg, Fat 12.6 g, Fiber 1.5 g, Protein 6.6 g, SaturatedFat 2.7 g, Sodium 421.8 mg, Sugar 1.6 g

OCTOBERFEST GERMAN POTATO SALAD

Octoberfest German Potato Salad image

What makes this salad different is that the salad is served warm or at almost room temperature, although it is still great served chilled also, but plan ahead the salad needs to sit for about an hour or so before serving to blend flavors, try not to overcook the potatoes as they tend to fall apart easily when mixed with the dressing, when I made this the first time I used 1/2 cup vinegar but found it to be too much for my family's taste, making this again I used only 1/3 cup and that seemed to work fine, if you prefer a stronger vinegar flavor then increase the vinegar by 2-4 tablespoons, you may use all vegetable oil in place of the bacon grease.

Provided by Kittencalrecipezazz

Categories Potato

Time 2h15m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

8 -10 slices uncooked bacon
3 lbs potatoes (peeled and sliced or chopped)
1 small onion, finely chopped
3/4 cup mayonnaise
1/2 teaspoon garlic powder
1/4 cup bacon drippings (or add in oil to bacon grease to make 1/4 cup)
1/3 cup vinegar (use white or cider vinegar)
2 tablespoons white sugar
2 tablespoons dried parsley
1 teaspoon seasoning salt (or use 1/2 teaspoon white salt)
1/2-1 teaspoon coarse ground pepper (or to taste)

Steps:

In a skillet cook the bacon slices until almost crisp; remove to a plate (DO NOT discard the bacon grease!) chop or finely slice the cooked bacon; set aside.
Place the sliced or cubed potatoes into a large pot; cover with water and bring to a boil.
Cook the potatoes until tender but still firm (about 12-15 minutes DO NOT overcook!) drain and transfer to a large bowl add in the onion.
In a bowl mix together the mayonnaise, garlic powder, 1/4 cup bacon grease (can use 1/4 cup vegetable oil instead of bacon grease) vinegar, sugar, parsley, seasoned (or white) salt and black pepper; mix well to combine; pour over the cooked potatoes and gently toss to combine.
Sprinkle the cooked bacon on top of the salad.
Let stand at room temperature for 1 or more hours before serving.

Nutrition Facts : Calories 530.4, Fat 32.2, SaturatedFat 9.4, Cholesterol 36.4, Sodium 489.8, Carbohydrate 52.6, Fiber 5.3, Sugar 8.4, Protein 8.6

REUBEN PASTA SALAD

Reuben Pasta Salad image

I took this salad to a neighbor's party that included a houseful of teachers. The dish was graded an A+! It's a standout for Oktoberfest, too. -Nichole Fischer, Las Vegas, Nevada

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 16 servings.

Number Of Ingredients 9

Ingredients

4 cups uncooked egg noodles
1/3 cup packed brown sugar
1/4 cup olive oil
1/4 cup Dijon mustard
2 tablespoons cider vinegar
1-1/2 teaspoons caraway seeds
6 cups coleslaw mix
8 ounces sliced deli corned beef, cut into strips
1/4 cup shredded Swiss cheese

Steps:

In a large saucepan, cook noodles according to package directions., Meanwhile, in a small saucepan over low heat, combine the brown sugar, oil, mustard, vinegar and caraway seeds. Cook and stir until heated through, 3-5 minutes., Drain noodles. In a large bowl, combine the coleslaw mix, noodles, corned beef and warm dressing; toss to coat. Sprinkle with cheese. Serve warm or at room temperature. Refrigerate leftovers.

Nutrition Facts : Calories 131 calories, Fat 5g fat (1g saturated fat), Cholesterol 21mg cholesterol, Sodium 267mg sodium, Carbohydrate 16g carbohydrate (5g sugars, Fiber 1g fiber), Protein 5g protein.

OKTOBERFEST POTATO SALAD

Oktoberfest Potato Salad image

This is a traditional German-style potato salad good year round, not just in October.

Provided by lutzflcat

Categories Salad Potato Salad Recipes No Mayo

Time 1h20m

Yield 6

Number Of Ingredients 11

Ingredients

6 potatoes
1 teaspoon dry mustard powder
1 teaspoon water
4 slices bacon
¼ cup chopped onion
¼ cup white sugar
¼ cup water
½ cup cider vinegar
1 cup diced celery, divided
3 tablespoons chopped fresh parsley, divided
salt and ground black pepper to taste

Steps:

Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and let cool.
Mix dry mustard with 1 teaspoon water in a small bowl and let stand 10 minutes to develop flavor.
Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels. Reserve bacon drippings in skillet. Let bacon cool; crumble bacon.
Cook onion in reserved bacon drippings over medium heat until onion is translucent and soft, about 5 minutes. Stir mustard paste, sugar, 1/4 cup water, and cider vinegar into onion; bring to a boil. Reduce heat to low and simmer vinegar dressing for 2 minutes.
Peel potatoes if desired; slice 3 potatoes into a salad bow and arrange into a layer. Sprinkle potatoes with half the crumbled bacon, celery, and parsley; season with salt and black pepper. Pour a little of the vinegar dressing over the layer. Repeat layer with remaining 3 potatoes, bacon, celery, parsley, salt, and black pepper; pour remaining dressing over the salad. Cover and let stand at room temperature for 30 minutes before serving.

Nutrition Facts : Calories 242.3 calories, Carbohydrate 47.3 g, Cholesterol 6.6 mg, Fat 2.9 g, Fiber 5.2 g, Protein 6.9 g, SaturatedFat 0.9 g, Sodium 170 mg, Sugar 10.7 g

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