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Smoked Pasta Salad

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10

Apple

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.

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  • 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

Italian Dressing

  • 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

  • 1

    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

  • 2

    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

  • 3

    Place the tray directly on the grill grates. Close the lid and smoke for 10 minutes.
  • 4

    Remove the smoked ingredients from the grill and set aside.
  • 5

    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

  • 6

    Make the Italian dressing. In a small bowl, whisk the vinegar, olive oil, garlic, honey, Italian seasoning, and season with salt and pepper, to taste, and 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

  • 7

    Drain the pasta, and place the pasta in a large mixing bowl. Allow to cool slightly.
  • 8

    Add the smoked ingredients into the bowl with pasta. Pour the vinaigrette over the top and toss well to coat. Season with salt and pepper as needed.
  • 9

    Place in refrigerator to cool for 30 minutes before serving. Enjoy!

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