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Ingredients
US|METRIC
4 SERVINGS
- 1 lb. penne pasta (cooked and cooled)
- 4 oz. peppers (hot giardiniera, with oil, store-bought jar or make your own!)
- 1 pkg. Johnsonville hot and spicy brats (any flavor of, grilled, cooled and sliced into thin rounds)
- 1 cup provolone cheese (diced into small chunks)
- 20 oz. mayonnaise
- 1 tsp. oregano
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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.
NutritionView More
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1160Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories1160Calories from Fat530 |
| % DAILY VALUE |
| Total Fat59g91% |
| Saturated Fat13g65% |
| Trans Fat |
| Cholesterol60mg20% |
| Sodium1320mg55% |
| Potassium670mg19% |
| Protein28g |
| Calories from Fat530 |
| % DAILY VALUE |
| Total Carbohydrate138g46% |
| Dietary Fiber11g44% |
| Sugars13g |
| Vitamin A15% |
| Vitamin C10% |
| Calcium40% |
| Iron70% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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