By Traeger Kitchen
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||dried Italian seasoning|
|To Taste||kosher salt|
|To Taste||Black pepper|
When ready to cook, set the Traeger temperature to 180˚F and preheat with the lid closed for 15 minutes. For optimal flavor, use Super Smoke if available.
180 ˚F / 82 ˚C
On a sheet tray, place the mozzarella, salami, red peppers, tomatoes, olives, parsley, onion, and pepperoncini in a single layer.
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
Place the tray directly on the grill grates. Close the lid and smoke for 10 minutes.
180 ˚F / 82 ˚C
Remove the smoked ingredients from the grill and set aside.
Place a large pot of water over high heat and bring to a boil. Add a large spoonful of salt to the water. Stir in the dried pasta and cook according to package instructions for al dente.
1 Pound tri-color rotini pasta
Make the Italian dressing. In a small bowl, whisk the vinegar, olive oil, garlic, honey, and Italian seasoning, and season with salt and pepper to taste. Set aside.
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
Drain the pasta, and place it in a large mixing bowl. Allow it to cool slightly.
Add the smoked ingredients into the bowl with the pasta. Pour the vinaigrette over the top and toss well to coat. Season with salt and pepper as needed.
Place in the refrigerator to cool for 30 minutes before serving. Enjoy!
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