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Backyard Blogging.

Smoked Pasta Salad

We’re adding some wood-fired flavor to Smoked Pasta Salad, a picnic classic. Tomatoes, fresh mozzarella, peppers, and salami get a kiss of Traeger smoke before getting tossed with pasta in a light, Italian vinaigrette.


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


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

Place all ingredients except the 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!

Recipe and photo from Traeger.