Steps

• Step 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 / 82 ˚C

  Super Smoke

• Step 2

  On a sheet tray, place the mozzarella, salami, red peppers, tomatoes, olives, parsley, onion, and pepperoncini in a single layer.

  Ingredients

  • 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

• Step 3

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

  00:10

  180 ˚F / 82 ˚C

  Super Smoke

• Step 4

  Remove the smoked ingredients from the grill and set aside.

• Step 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.

  Ingredients

  • 1 Pound tri-color rotini pasta

• Step 6

  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.

  Ingredients

  • 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

• Step 7

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

• Step 8

  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.

• Step 9

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