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A closeup of Italian pasta salad with smoked vegetables and salami.
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Smoked Italian Pasta Salad (With Smoked Mozzarella)

This Smoked Italian Pasta Salad starts with vegetables, salami, and mozzarella kissed with wood-fired smoke, then gets tossed with pasta, olives, pepperoncini, Parmesan, parsley, and Italian dressing for a flavorful side dish that's perfect for cookouts, potlucks, and backyard barbecues.
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Course: Salad, Side Dish
Cuisine: American
Keyword: smoked pasta salad
Servings: 10 servings
Author: Joshua Boquist

Equipment

Ingredients

  • 1 pound Cavatappi pasta or rotini pasta
  • 2 red bell peppers diced
  • 1 medium red onion sliced thin
  • 6 ounces sliced salami
  • 8 ounces fresh mozzarella pearls
  • 2 cup cherry tomatoes halved
  • 1 ½ cups kalamata olives
  • 1 cup chopped pepperoncini
  • 1 cup chopped fresh parsley
  • ⅓ cup grated Parmesan cheese
  • 1 cup Italian dressing

Instructions

  • Preheat the pellet grill to 180°F. If your grill has a Super Smoke setting, turn it on.
  • Add the bell peppers, red onion, cherry tomatoes, whole mozzarella pearls, and salami to a large grill-safe sheet pan. Spread the ingredients into an even layer.
    Spreading sliced onions, tomatoes, salami, bell peppers, and mozzarella out on a sheet pan to smoke.
  • Smoke for 20 minutes, or until the vegetables begin to soften slightly and the ingredients have picked up a light smoky flavor. The mozzarella will soften and spread a little, which is normal. Remove the pan from the smoker and let everything cool.
    Smoking ingredients on a traeger grill to make Italian pasta salad.
  • Once the mozzarella has cooled and firmed up again, cut into bite-size chunks. Dice the salami.
    Slicing smoked mozzarella and salami for a pasta salad.
  • Meanwhile, cook the pasta in well-salted water according to the package directions. Drain well, but do not rinse.
    Draining pasta after boiling it to al dente.
  • Transfer the warm pasta to a large mixing bowl. Add about ¾ cup of the Italian dressing and toss until the pasta is evenly coated. Let it cool for 10 to 15 minutes.
    Tossing warm pasta with Italian dressing.
  • Add the smoked vegetables, smoked salami, smoked mozzarella, kalamata olives, pepperoncini, parsley, Parmesan cheese, and the remaining Italian dressing. Toss until everything is evenly coated.
    Adding the smoked ingredients to the salad bowl with the pasta.
  • Cover and refrigerate for at least 1 hour before serving. Toss again before serving and add more dressing if needed.

Notes

A zesty Italian dressing works especially well in this recipe, but your favorite bottled or homemade Italian dressing will also work.
Cherry, apple, maple, or pecan pellets add a mild smoke flavor that complements the Italian ingredients without overpowering them.
If making the salad a day ahead, reserve a few tablespoons of dressing to stir in just before serving. The pasta absorbs dressing as it chills, so this helps freshen the salad.
Don't rinse the pasta. Tossing the warm pasta with some of the dressing helps it absorb flavor.
Let the smoked ingredients cool before combining them with the pasta. This keeps the mozzarella from becoming overly soft.
Leftovers: Store covered in the refrigerator for up to 3 days. If the salad seems dry after chilling, stir in a splash of additional Italian dressing before serving.

Nutrition

Serving: 1 serving | Calories: 427kcal | Carbohydrates: 43g | Protein: 17g | Fat: 21g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 0.02g | Cholesterol: 34mg | Sodium: 1147mg | Potassium: 413mg | Fiber: 4g | Sugar: 7g | Vitamin A: 1709IU | Vitamin C: 56mg | Calcium: 187mg | Iron: 2mg