Da Brats Pasta Salad
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.
Ingredients
- 1
-
4
ounce
of hot giardiniera peppers with oil (store-bought jar or make your own!)
-
1
package
any flavor of Johnsonville Hot and Spicy Brats, grilled, cooled and sliced into thin rounds
-
1
cup
provolone cheese, diced into small chunks
-
20
ounce
of mayonnaise
-
1
teaspoon
dry oregano
Directions
Cook pasta, drain and cool.
Grill brats, slice into thin rounds, and let cool.
Once the pasta is cooled, toss the sliced brat rounds, giardniera peppers, provolone cheese, mayo and oregano until they are evenly mixed.
Refrigerate for at least an hour. Serve chilled.
