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This bold and flavor-packed smoked Italian pasta salad is perfect for summer BBQs, potlucks or a hearty weekday lunch. The smoker adds a rich depth to the meats, cheese and veggies, giving this pasta salad a satisfying, savory twist. With a zippy homemade vinaigrette and plenty of texture from smoked tomatoes, mozzarella, salami and more, this dish is far from ordinary. Make it in advance and serve chilled for a dish that truly stands out.

A black bowl filled with colorful pasta salad, cheese cubes, salami, sliced vegetables, and a zesty Pepperoncini Dressing—perfect as a Summer BBQ salad.

This smoked Italian pasta salad combines smoked meats, vegetables and cheese with pasta and a tangy vinaigrette for a bold, flavor-packed dish perfect for gatherings.

Also try ricotta beef stuffed pasta shells, pink pasta sauce, Italian chopped salad, dill pickle pasta salad, or coleslaw pasta salad.

Colorful Smoked Italian Pasta Salad with rotini, cheese cubes, tomatoes, peppers, red onion, and salami in a black bowl—perfect for your next summer BBQ salad made on a pellet smoker or Traeger grill.

Why You’ll Love It

Easy to prep: Most of the steps can be done in advance and assembled quickly.
Smoky and bold: Adds rich depth you won’t get from a traditional pasta salad.
Perfect for sharing: Feeds a crowd and travels well.
Customizable: Mix and match meats, cheeses and veggies to suit your taste.
Meal prep friendly: Keeps well in the fridge and tastes even better the next day.

A bowl of Smoked Italian Pasta Salad with tri-color rotini, tomatoes, cheese, and onions sits ready with a fork on a marble surface—perfect as a vibrant Summer BBQ salad.

Smoked Italian Pasta Salad Ingredients

A complete list of ingredients and amounts can be found in the recipe card below.

Grape tomatoes: Bring sweetness and juiciness to balance the smoky flavor.
Sweet peppers: Add crunch and a pop of color.
Pepperoncini peppers: Lend a zesty, slightly tangy bite.
Mozzarella: Creamy and mild, balances the bold meats and vinaigrette.
Salami and pepperoni: Smoked for added depth and savory flavor.
Basil: Adds fresh, herby brightness to the finished dish.
Pasta: A sturdy base that holds the dressing and smoky add-ins.
Red onion: Sharp and crunchy for contrast.
Vinaigrette ingredients: Olive oil, pepperoncini juice and red wine vinegar create a tangy, punchy vinaigrette.
Garlic, oregano and chili powder: Add warmth and flavor to the dressing.
Parmesan: Shaved on top for a savory, salty finish.

Colorful pasta salad ingredients arranged on a marble surface, including meats, cheeses, veggies, and seasonings—perfect as a Summer BBQ salad with a zesty Pepperoncini Dressing.

How to Make Smoked Italian Pasta Salad

For more detailed instructions with weights and measurements, jump to the printable recipe card.

Smoke the ingredients: Place tomatoes, sweet peppers, pepperoncini, mozzarella, salami, and pepperoni on a tray and smoke until flavorful.
Cook the pasta: Boil until tender, rinse with cold water and chill.
Make the vinaigrette: Shake all dressing ingredients together in a jar until combined.
Slice and mix: Chop smoked ingredients, combine everything in a bowl and toss with dressing.
Chill and serve: Refrigerate before serving and top with shaved parmesan.

A bowl of colorful rotini pasta salad with cherry tomatoes, red onions, cheese, and a zesty Pepperoncini Dressing—perfect for any summer BBQ salad. A fork rests inside, ready to enjoy this vibrant dish.

Substitutions and Variations

Use different meats: Try prosciutto, capicola or mortadella instead of salami and pepperoni.
Add olives: Kalamata or green olives work well for extra brininess.
Switch cheeses: Provolone or asiago can stand in for mozzarella.

A bowl of Smoked Italian Pasta Salad with rotini, sliced sausage, cherry tomatoes, onions, yellow bell peppers, and a drizzle of pepperoncini dressing—perfect for your next summer BBQ salad.

Serving Suggestions

As a side dish: Pair this salad with roasted chicken, a smoked tomahawk steak or perhaps an Italian steak.
As part of a spread: Whip up some chopped Italian sandwiches as well, or some of these portable picnic recipes.

A bowl of colorful Smoked Italian Pasta Salad with tomatoes, peppers, red onion, and cheese on a marble surface—perfect as a vibrant Summer BBQ salad.

How to Store Smoked Pasta Salad

Store: Keep pasta salad leftovers in the refrigerator in a sealed container. This pasta salad with meat should be good for up to 4 days. Typically, oil-based pasta dishes keep for longer than mayonnaise-based ones. Also bear in mind, you shouldn’t leave pasta salad sitting out for more than a couple of hours, for safety reasons.
Freeze: Freeze it in individual portions and thaw only what you need overnight. This dish should be fine in the freezer for up to 3 months.
Thaw:
 Defrost it in the refrigerator overnight.

A bowl of colorful rotini pasta salad with salami, cheese, peppers, and vegetables—perfect as a Summer BBQ salad to serve alongside dishes hot off your Traeger grill. Served with a spoon.

Top Tips

Smoke in batches if needed: Don’t overcrowd your tray in the smoker.
Don’t overcook pasta: Slightly underdone pasta holds up better once dressed.
Let it chill: An hour in the fridge allows flavors to meld beautifully.
Slice uniformly: Even cuts help distribute flavors evenly.

A bowl of Smoked Italian Pasta Salad with rotini, sliced sausage, cherry tomatoes, onions, yellow bell peppers, and a drizzle of pepperoncini dressing—perfect for your next summer BBQ salad.

Smoked Pasta Salad FAQs

Can I make this without a smoker?

Yes, you can roast the ingredients at a low temperature in the oven, though you’ll miss the smoky depth.

What pasta works best for this?

Short, sturdy shapes like rotini, penne or farfalle hold the dressing and mix-ins well.

Is this dish spicy?

Only mildly. You can omit the chili powder or reduce pepperoncini if you prefer it milder.

A spoon holds Smoked Italian Pasta Salad with tomatoes, onions, cheese, and Pepperoncini Dressing over a bowl filled with colorful pasta—perfect for a refreshing Summer BBQ salad.

Smoked Italian Pasta Salad with Pepperoncini Dressing Recipe

5 from 7 votes

Smoked Italian Pasta Salad

This pasta salad brings together bold smoky flavor, tender pasta and a zesty vinaigrette in one satisfying dish. With plenty of texture and flavor, it’s perfect for cookouts, lunches or parties. Whether served as a main or a side, it’s guaranteed to impress.
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 9

Ingredients 

  • 2 Cups grape tomatoes
  • 9 sweet peppers
  • 1 Cup pepperoncini peppers, canned, whole
  • 8 Ounces mozzarella, pre-sliced log
  • 1 Pound salami
  • ½ Pound pepperoni
  • ¼ Cup basil, freshly chopped
  • 1 Pound pasta
  • 1 red onion
  • ½ Cup olive oil
  • ¼ Cup pepperoncini juice from can
  • ¼ Cup red wine vinegar
  • ½ Tablespoon garlic, minced
  • 1 Tablespoon oregano
  • 1 Teaspoon chili powder
  • 1 Pinch salt
  • 1 Pinch black pepper
  • ¼ Cup Parmesan, freshly shaved

Instructions 

  • Preheat the smoker lid closed for 15 minutes at 180 degrees F.

Smoke the Veggies and Meats

  • Add tomatoes, sweet peppers, pepperoncini, mozzarella, salami, and pepperoni to a wire rack lined baking tray.
  • Place onto the smoker and smoke for 1 hour.

Cook the Pasta

  • Meanwhile, bring a pot of water to a boil. Add the pasta and cook per box instructions.
  • Drain then rinse with cold water. Place into the fridge to cool.

Make the Vinaigrette

  • Combine olive oil, juice from canned pepperoncini, red wine vinegar, minced garlic, oregano, chili powder, and a pinch of salt and pepper in a mason jar and shake well. Alternatively, whisk in a bowl.

Assemble the Salad

  • Remove the baking tray from the smoker. Slice the peppers and pepperoncini. Cut the mozzarella into quarters.
  • Combine all ingredients in a large bowl and toss. Top with shaved parmesan.
  • Refrigerate for an hour before serving.

Notes

Smoke in batches if needed: Don’t overcrowd your tray in the smoker.
Don’t overcook pasta: Slightly underdone pasta holds up better once dressed.
Let it chill: An hour in the fridge allows flavors to meld beautifully.
Slice uniformly: Even cuts help distribute flavors evenly.

Nutrition

Calories: 572kcal | Carbohydrates: 15g | Protein: 25g | Fat: 47g | Saturated Fat: 16g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 23g | Trans Fat: 1g | Cholesterol: 101mg | Sodium: 1742mg | Potassium: 824mg | Fiber: 5g | Sugar: 9g | Vitamin A: 4570IU | Vitamin C: 173mg | Calcium: 201mg | Iron: 2mg
Like this recipe? Rate and comment below!

This pasta salad is hearty, bold and full of personality and the pepperoncini dressing is amazing too. The combination of smoky meats, zesty vinaigrette and cool pasta makes it a hit at picnics, cookouts or casual dinners. Toss in fresh herbs or extra veggies if liked, and enjoy a dish that delivers big flavor with minimal fuss. Whether you serve it as a side or main, this smoked Italian pasta salad is one you’ll come back to again and again.

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Bella Bucchiotti

Bella Bucchiotti is a Canadian-based syndicated food, travel, and lifestyle writer, photographer, and creator at xoxoBella. She founded xoxoBella in 2015, where she shares her love for food, dogs, sustainability, fitness, crafts, outdoor adventures, travel, and philanthropy to encourage others to run the extra mile, try new recipes, visit unfamiliar places, and stand for a cause. Bella creates stress-free and family-friendly recipes for weeknight dinners and festive feasts.

 

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Recipe Rating




5 from 7 votes (1 rating without comment)

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