Steps

• Step 1

  Bring a large stock pot of salted water to a boil over medium heat and cook pasta according to package directions. Make sure to cook to al dente, strain, and rinse under cold water.

  Ingredients

  • 1 Pound elbow macaroni

• Step 2

  When ready to cook, set Traeger temperature to 180˚F and preheat, lid closed for 15 minutes. For optimal flavor, use Super Smoke if available.

  180 ˚F / 82 ˚C

  Super Smoke

• Step 3

  Spread cooked pasta out on a sheet tray and place the sheet tray directly on the grill grate. Smoke for 20 minutes, remove from heat, and transfer directly to the refrigerator to cool.

  00:20

  180 ˚F / 82 ˚C

  Super Smoke

• Step 4

  While the pasta is cooling, mix the dressing. In a medium bowl add the mayonnaise, white wine vinegar, and sugar and whisk to combine. Season with salt and pepper to taste.

  Ingredients

  • 1 Cup mayonnaise

  • 3 Tablespoon white wine vinegar

  • 2 Tablespoon sugar

  • To Taste salt and pepper

• Step 5

  When pasta is cool, combine chopped veggies, smoked pasta, and dressing in a large bowl.

  Ingredients

  • 1/2  small red onion, diced

  • 1  green bell pepper, diced small

  • 1/2 Cup shredded carrots

• Step 6

  Cover with plastic wrap and place in the fridge for 20 minutes before serving. Enjoy!