Cook spätzle according to the instructions on the package, discard in a colander, rinse with cold water. Wash the leek, chop into thin rings, blanch in salted water for half a minute. Tilt in a colander. Cut bacon in small cubes and fry to a crisp, put on a paper towel. Clean the peppers from seeds and cut into cubes. Shake the vinegar and vegetable oil, mustard, salt and pepper until creamy sauce. Mix all the ingredients, let stand 20 minutes dressing.