If you love the iconic flavors of a classic Chicago-style Italian Beef Sandwich, this Chicago Style Pasta Salad is about to become your new favorite summer side dish. Loaded with crispy vegetables, savory salami and cheese, all tossed in a zesty homemade dressing, this pasta salad captures all the bold flavors of Chicago in every bite.

Perfect for cookouts, potlucks, BBQs, meal prep, or summer gatherings, this easy pasta salad recipe is colorful, refreshing, and packed with texture and flavor.

Looking for more side dish recipes, check you my favorite Potato Salad, make this easy and delicious Corn Salad, or bring these Smoked Pit Beans and you’ll be the hero of the party.

BBQ Side Dishes

No backyard BBQ is complete without a lineup of flavorful side dishes to complement the main event. From creamy pasta salads and smoky baked beans to grilled vegetables, buttery cornbread, crispy potatoes, coleslaw, and cheesy casseroles, BBQ side dishes bring balance, texture, and bold flavor to every cookout. Whether you’re serving juicy burgers, smoked ribs, grilled chicken, pulled pork, or brisket, the right sides help round out the meal and create the ultimate backyard spread.

The best BBQ side dishes combine comfort food classics with fresh seasonal ingredients, making them perfect for everything from casual weeknight grilling to large summer gatherings. Cool and refreshing salads help balance rich smoked meats, while warm baked dishes and grilled vegetables add hearty, satisfying flavor. Many of these recipes can also be prepared ahead of time, making entertaining easier and less stressful when hosting family and friends.

From tangy macaroni salad and loaded potato dishes to charred corn, pasta salads, and baked favorites fresh off the grill, BBQ sides are often just as memorable as the main course. They bring color, variety, and crowd-pleasing flavor to the table while helping create the relaxed, comforting atmosphere that makes backyard BBQ season so special.

Why you’ll love this Chicago Style Pasta Salad

• Inspired by classic Chicago-style flavors
• Fresh, crunchy, and loaded with texture
• Easy to make ahead for parties and BBQs
• Perfect for meal prep and summer gatherings
• Great side dish for grilled meats and burgers
• Packed with savory, tangy flavor

Ingredients needed to make a Chicago Style Pasta Salad

• Pasta: Rotini pasta is idea. The spirals hold onto the dressing and ingredients perfectly.
• Mayo: creamy base for the salad dressing.
• Red Wine Vinegar: adds acidity to the the dressing.
• Seasoning: the Italian herbs add flavor and depth to the dressing
• Salami: a mix of salami slices and pepperoni bring savoriness and signature Chicago flair.
• Cheese: a sharp cheddar adds richness and creaminess.
• Giardiniera: adds crispy heat for that signature Chicago taste.
• Veggies: I went with cherry tomatoes and red onion for freshness and more texture. Other options include cucumbers, celery or carrots.
• Olives: these are optional since people either love or hate olives. I used Kalamata olives for the briny flavor to break up the heat and creaminess. Another great option are black olives for a milder flavor.

Cook the Pasta

This Chicago Style Pasta Salad comes together pretty quickly. Cooking the pasta is the longest part.

For the pasta, I highly recommend using Rotini pasta. The swirl shape helps hold the dressing and all those marinated flavors. Use colorful pasta when possible. It adds color and brightness to the dish.

Bring a saucepan full of water to a boil and make sure to add salt. There is nothing worse than bland pasta. Toss the entire box of dry noodles into the boiling water and cook for 7 minutes. You want them to be al dente. Soft and overcooked pasta will just break part when mixing all the ingredients together.

Once the pasta is done cooking, drain and set aside.

Make the Creamy Dressing

Before I chop all the ingredients, I like to start my Chicago Style Pasta Salad by making the creamy dressing first.

In a large bowl, add mayo, some red wine vinegar and Dad’s Steak seasoning. The seasoning has a mix of herbs similar to Italian seasoning.

Whisk the ingredients together.

Drop in the cooked pasta and gently fold it in with the dressing making sure everything is evenly covered.

Dad’s Seasonings

Must have grillin seasonings!

Order Now

Cube, Chop the remaining Ingredients.

The final steps for this Chicago Style Pasta Salad are chopping and cubing the remaining ingredients that make this recipe filling and deliciuos. This is where the fun begins! Customize this salad with flavors you like most! Don’t like the cheese I used, use a different one. Mix up the veggies, meats as well.

I started with a nice sharp cheddar block. Cut it up into 1 inch cubes and toss into the pasta bowl. Colby Jack or small Fresh Mozzarella balls are great alternatives.

Next I went in with the giardiniera. This is what brings in the Chicago flavors. The crispiness, spice and oily textures are what ties everything together. It breaks up the heaviness of the pasta and mayo making it perfect for any summer occasion.

For the veggies, I kept it simple with cherry tomatoes and red onion. Other great alternatives include cucumber, celery or carrots. Whatever you use, make sure there is texture and crunch.

For the meats I used a mix of salami slices and pepperoni. You can cube up a log of your favorite Italian meats or slice up a variety of salami flavors for a delicate bite.

Finally, add in olives. This is optional since not everyone is a fan. You either love them or hate them. I used Kalamata olives for their strong briny flavor, but if you like something less pungent, go with the traditional black olives.

Gently mix all the ingredients together. Taste and season to your liking. Add more giardiniera for heat or add in some crushed red pepper flakes. Need more crunch, add more veggies.

Cool Down Time

Before you start digging into the best Chicago Style Pasta Salad, it’s best to let it cool off and sit in the fridge for at least 1 hour or overnight for best results. This will allow all the flavors to marinate together making for one flavorful bite.

Final Thoughts

This Chicago Style Pasta Salad is bold, tangy, crunchy, and packed with everything you love about classic Chicago flavors. It’s easy to make, perfect for feeding a crowd, and guaranteed to stand out at your next cookout or gathering.

Whether you serve it alongside burgers, hot dogs, or smoked meats, this refreshing pasta salad is a side dish everyone will come back for seconds of. Enjoy!

Fresh, flavorful, and loaded with Chicago-inspired flair.

Want to save this recipe?

Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!

Please enable JavaScript in your browser to complete this form.

Email *

Save Recipe

Frequently Asked Questions:

Delicious BBQ Side Dish Recipe Ideas:

Side Dish

Smoked Mac and Cheese

Tailgating

Smoked Jalapeno Cheese Dip

Side Dish

Balsamic Tomato Salad

Pork

Smoked Pit Beans

If you tried this Chicago Style Pasta Salad or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the📝 comments. I love hearing from you!

Print

Chicago Style Pasta Salad

This Chicago Style Pasta Salad loaded with giardiniera, cheese, salami and tangy dressing makes for the ultimate summer BBQ side dish.

Course party food, barbecue, Appetizer, Side Dish, Snack, lunch, dinner

Cuisine Italian, Mediterranean, American

Keyword quick, hearty, cheesy, Chicago Style Pasta salad, summer recipe, party dish, side dish, pasta recipe, giardiniera, summer salad, party salad, grillin with dad recipes., colorful

Prep Time 15 minutes minutes

Cook Time 7 minutes minutes

Servings 8 People

Calories 774kcal

Author Maciek Zurawski

Ingredients

• 16 oz Rotini pasta (colorful)
• 2 cups Mayo
• 2 tbsp Red wine vinegar
• 1 tbsp Italian seasoning
• 8 oz Cheddar cheese (block)
• 10-15 slices Salami
• 10 slices Pepperoni
• 3 tbsp Giardiniera
• 1 cup Cherry tomatoes
• 1/2 Red onion
• 1/4 cup Olives

Instructions

• Bring a saucepan full of water to a boil and make sure to add salt. Drop in all the pasta and cook for 7 minutes. Drain and set aside.
• In a large bowl, add mayo, red wine vinegar and Italian seasoning. Whisk together.
• Drop in the cooked pasta and gently fold it in with the dressing making sure everything is evenly covered.
• Add in the giardiniera, chopped tomatoes, onion, salami, pepperoni and olives.
• Gently fold all the ingredients together.
• Refrigerate for at least 1 hour or overnight before serving. Enjoy!

Notes

Cook the pasta al dente

Don’t overdress the salad —the pasta absorbs dressing over time

Chill before serving for best flavor

Dice/cube ingredients evenly for better texture

Nutrition

Calories: 774kcal | Carbohydrates: 39g | Protein: 25g | Fat: 62g | Saturated Fat: 14g | Polyunsaturated Fat: 26g | Monounsaturated Fat: 14g | Trans Fat: 0.1g | Cholesterol: 63mg | Sodium: 1095mg | Potassium: 144mg | Fiber: 9g | Sugar: 6g | Vitamin A: 439IU | Vitamin C: 5mg | Calcium: 263mg | Iron: 6mg