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Smoked Pasta Salad

Smoked Pasta Salad

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.

Prep Time

20 Minutes

Cook Time

10 Minutes

Pellets

Apple

Ingredients

How many people are you serving?

8

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Units of Measurement:
main
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
To Taste kosher salt
To Taste Black pepper

Steps

  • 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

  • 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

  • 3

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

    180 ˚F / 82 ˚C

    Super Smoke

  • 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.

    Ingredients
    • 1 Pound tri-color rotini pasta

  • 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

  • 7

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

  • 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.

  • 9

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

Cooking Notes

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