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Smoker, Sides | |
| 8 Ounce mozzarella cheese 1 Pound spicy salami like capocollo, soppressata or pepperoni 1 Jar Roasted Red Peppers, sliced 3 Cup Cherry tomatoes, sliced 3/4 Cup black olives 1/4 Cup chopped flat-leaf parsley 1 red onion, diced Jarred Pepperoncini Peppers, thinly sliced 1 Pound Rotini Pasta 1/2 Cup red wine vinegar 1/2 Cup extra-virgin olive oil 3 Clove garlic, minced 1 Tablespoon honey 1 Tablespoon Italian seasoning, finely crumbled black pepper kosher salt | |
| 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. Drain the pasta, and rinse with cold water in a colander. Shake off the excess water and place the pasta on a sheet tray. With the smoker on smoke only place the pasta in the smoker for 15 -30 minutes (taste and go additional time if you want). Chop and place all ingredients except the pasta on a sheet tray. Remove the pasta and set temperature to 180℉. Place vegetable tray on grill and smoke for 20 minutes. (Note taste, if you need more Smokey flavor go back to smoke only and go in 15 minute increments). Remove from grill and set aside. Place all ingredients into a large mixing bowl and gently mix. Pour the vinaigrette over the top and toss well to coat. Season with salt and pepper as needed. Place in refrigerator to cool for at least 30 minutes before serving. Enjoy! | |
Excellent | |
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