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We’re adding some wood-fired flavor to this picnic classic. Tomatoes, fresh mozzarella, peppers, and salami get a kiss of Traeger smoke before getting tossed with pasta in a light, Italian vinaigrette.
8 Ounce fresh mozzarella cheese balls, such as Ciliegine, halved
1 Pound hard salami slices, chopped
1 Jar roasted red peppers, chopped
3 Cup cherry tomatoes, halved
3/4 Cup black olives, sliced
1/4 Cup Italian parsley, chopped
1 Medium red onion, chopped
Sliced pepperoncini peppers, as desired
1 Pound tri-color rotini pasta
1/2 Cup Red wine vinegar
1/2 Cup Olive oil
3 Clove garlic, minced
1 Tablespoon honey
1 Tablespoon dried Italian seasoning
Kosher salt
Black pepper
: 180 ˚F
8 Ounce fresh mozzarella cheese balls, such as Ciliegine, halved
1 Pound hard salami slices, chopped
1 Jar roasted red peppers, chopped
3 Cup cherry tomatoes, halved
3/4 Cup black olives, sliced
1/4 Cup Italian parsley, chopped
1 Medium red onion, chopped
Sliced pepperoncini peppers, as desired
1 Pound tri-color rotini pasta
1/2 Cup Red wine vinegar
1/2 Cup Olive oil
3 Clove garlic, minced
1 Tablespoon honey
1 Tablespoon dried Italian seasoning
To Taste Kosher salt
To Taste Black pepper