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a large white bowl filled with Chicago Hot Dog Pasta Salad and wooden salad tongs nearby

Chicago Hot Dog Pasta Salad

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  • Author: Jenni
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 8 servings 1x
  • Category: Mains
  • Method: Stove, Grill
  • Cuisine: American


Get ready to savor the flavors of the Windy City with this unique twist on an iconic Chicago dish! This flavorful Chicago Hot Dog Pasta Salad recipe combines the iconic elements of a Chicago-style hot dog with the convenience of a refreshing pasta salad. This quick and easy dish is perfect for summer gatherings because it preps beautifully in advance and can be made in about 35 minutes!


  • 1 lb rotini pasta (or pasta of your choice)
  • 14 oz (8) hot dogs
  • 333 g (2 cups) cherry tomatoes, sliced
  • 175 g (1 ½ cup) Persian cucumber, sliced
  • 90 g (⅔ cup) white onion, finely chopped
  • 6 oz (1 cup) mozzarella pearls, drained
  • 120 g (½ cup) pickle relish (I prefer dill but sweet is more traditional)
  • 1 oz (¼ cup) sport peppers, chopped (may double for added heat)
  • 30 g (2 tbsp) juice from sport peppers
  • 30 g (2 tbsp) yellow mustard
  • 15 g (1 tbsp) grainy mustard (country Dijon)
  • 50 g (¼ cup) olive oil
  • 30 g (2 tbsp) red wine vinegar
  • 8 g (2 tsp) poppy seeds
  • 4 g (1 tsp) celery salt, plus more to taste
  • 1 g (½ tsp) cracked black pepper
  • Optional: a few additional whole sport peppers to top the pasta salad


  1. Cook the Pasta: Bring a large pot of water to boil over medium-high heat with a generous pinch of salt. Cook pasta to al dente, according to package directions (generally about 8-10 minutes). Once the pasta is cooked, drain the pasta in a colander and give it a good rinse under cold water to remove excess starch and help cool the pasta down quicker. Reserve drained pasta to the side.
  2. Prepare the Hot Dogs: Grill or pan-fry the hot dogs until fully cooked. Allow to rest breifly to lock in the juices, then slice at a diagonal into bite-sized pieces. Reserve to the side.
  3. Mix the Pasta Salad: In a large salad bowl, combine the reserved pasta and sliced hot dogs. Add the cherry tomatoes, cucumber, white onion, mozzarella pearls, pickle relish, chopped sport peppers, juice from sport peppers, yellow mustard, grainy mustard, olive oil, red wine vinegar, poppy seeds, celery salt, and cracked black pepper. Using a pair of wooden spoons or salad servers, toss the ingredients until evenly distributed. Taste and adjust salt if necessary.
  4. Serve with Flair: For an extra kick, garnish with whole sport peppers on top. This recipe can be enjoyed right away while it’s still semi-warm, or chilled in the refrigerator and served cold later.


Nutritional information on Whip & Wander is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.


  • Serving Size: 1/8th of the recipe
  • Calories: 435
  • Sugar: 4 g
  • Sodium: 1072 mg
  • Fat: 20 g
  • Saturated Fat: 7 g
  • Carbohydrates: 46 g
  • Fiber: 3 g
  • Protein: 18 g
  • Cholesterol: 34 mg