Oktoberfest Pasta Salad

This Oktoberfest Pasta Salad is a flavorful celebration of German-inspired goodness! With a medley of colorful bell peppers, juicy cherry tomatoes, and savory Bratwurst, every bite is a festive fusion of flavors.

The tangy mustard-apple cider dressing brings it all together, making this salad a perfect companion to your Oktoberfest festivities.

Ingredients

• 8 oz bow-tie pasta
• 2 cups cherry tomatoes, halved
• 1 large red bell pepper, diced
• 1 large yellow bell pepper, diced
• 1 large red onion, thinly sliced
• 1 cup German sausage, such as Bratwurst or Knockwurst, sliced
• 1/2 cup crumbled Bavarian-style blue cheese
• 1/4 cup chopped fresh parsley
• 2 tbsp Dijon mustard
• 2 tbsp apple cider vinegar
• 1 tsp chopped fresh dill
• Salt and pepper, to taste

Instructions

Cook the bow-tie pasta according to the package instructions until al dente, then set aside to cool. In a large bowl, combine the cooked pasta, cherry tomatoes, red bell pepper, yellow bell pepper, and red onion.

In a large skillet, cook the German sausage over medium-high heat, browning on both sides, about 5-7 minutes.

Remove from heat and set aside to cool. In a small bowl, whisk together the Dijon mustard, apple cider vinegar, salt, and pepper to make the dressing.

Add the cooked sausage, blue cheese, parsley, and dill to the bowl with the pasta and vegetables.

Pour the dressing over the top and toss until everything is well combined. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld.

Before serving, give the salad a good stir and adjust the seasoning as needed.

Serve chilled and enjoy!

Notes

Use any type of pasta you like, but bow-tie works beautifully here as it holds onto the flavors and textures nicely.

Cherry tomatoes can be substituted with grape tomatoes if needed, just halve them as well.

German sausage is the star of the show, so choose a good quality one that fits your taste.

If you can’t find Bavarian-style blue cheese, a strong cheddar or gouda will work too, just crumble it nicely.

Fresh parsley adds a bright freshness, but you can use dried parsley if that’s what you have on hand.

Dijon mustard gives the dressing a tang, so don’t skip it.

Apple cider vinegar adds a lovely sweetness, but you can use white wine vinegar as a substitute.

Make ahead: Cook the pasta and sausage up to a day in advance, store them separately in the fridge.

Prepare the dressing just before assembling the salad to ensure freshness.

Nutrional Value

• Calories: 420
• Total Fat: 24g
• Saturated Fat: 8g
• Cholesterol: 40mg
• Sodium: 450mg
• Total Carbohydrates: 30g
• Dietary Fiber: 4g
• Sugars: 8g
• Protein: 25g