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Smoked Pasta Salad

Difficulty 2/5
Prep time 10 mins

Cook time 12 mins
Serves 8-12

Hardwood 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.


Pasta Salad

1 lb tri-color rotini pasta

8 oz fresh mozzarella cheese balls, cut in half

1 lb hard salami slices, chopped

1 jar roasted red peppers, chopped

3 cups cherry tomatoes, cut in half

3/4 cup black olives, sliced

1/4 cup chopped Italian parsley

1 red onion, chopped

sliced pepperoncini peppers

Italian Vinaigrette

1/2 cup red wine vinegar

1/2 cup olive oil

3 cloves garlic, minced

1 tbsp honey

1 tbsp dried Italian seasoning

Kosher salt, to taste

Black pepper, to taste


When ready to cook, start the Traeger according to grill instructions. Set the temperature to the Smoke setting (set to Super Smoke if using a WiFIRE-enabled grill) and preheat, lid closed, for 5 minutes.

Place all ingredients besides pasta on a sheet tray. Place tray on grill and smoke for 10 minutes. Remove from 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.

While the pasta is boiling, whisk all the ingredients for the vinaigrette in a small bowl and set aside.

Drain the pasta, and rinse with cold water in a colander. Shake off the excess water and place the pasta in a large mixing bowl.

Chop all the salad ingredients. Place all ingredients into mixing bowl with pasta. Pour the vinaigrette over the top and toss well to coat. Season with salt and pepper as needed.

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

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