Salad and Salad Dressing Recipes

Da Brats Pasta Salad

Chef Joe Flamm levels up the Chicago pride in this savory Bratsgiving pasta salad. Packed with Johnsonville Cheddar Brats, penne pasta, and Chicago-style hot giardiniera, you'll get a taste of some classic Windy City flavors.

Da Brats Pasta Salad


  • 1 pound penne pasta, cooked and cooled
  • 1 package any flavor Johnsonville Hot and Spicy Brats, grilled, cooled and sliced into thin rounds
  • 4 ounces hot giardiniera peppers with oil (store-bought jar or make your own)
  • 1 cup provolone cheese, diced into small chunks
  • 20 ounces mayonnaise
  • 1 teaspoon dry oregano


  1. Cook pasta; drain and cool.
  2. Grill brats, slice into thin rounds, and let cool.
  3. Once the pasta is cooled, toss the sliced brat rounds, giardniera peppers, provolone cheese, mayonnaise and oregano until they are evenly mixed.
  4. Refrigerate for at least an hour.
  5. Serve chilled.


Recipe and photo used with permission from: Johnsonville, LLC

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