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Smoker


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, set your smoker to 230 and get it started.
Place all ingredients besides pasta on a sheet tray/rack. Place tray on grill and smoke for 10-30 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(overnight will let the flavors further develop) the l before serving. Enjoy!

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