Add tomatoes, sweet peppers, pepperoncinis, mozzarella, salami, and pepperoni to a wire rack lined baking tray.

Place onto the smoker and smoke for 1 hour.

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.

Prepare vinaigrette. Combine Olive oil, juice from canned pepperoncinis, red wine vinegar, minced garlic, oregano, chili powder, and a pinch of salt and pepper in a mason jar and shake well.

Remove the baking tray from the smoker. Slice the peppers and pepperoncinis. Cut the mozzarella into 4ths.

Combine all ingredients in a large bowl and toss. Top with shaved parmesan.