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5 from 6 votes

Smoked Italian Pasta Salad with Pepperoncini Dressing

By: Bella Bucchiotti
You must try this smoked Italian pasta salad. It takes everything that’s great about pasta salad and adds a wonderful smoky flavour to it. Pepperoni, salami and mozzarella cheese are included in this summer BBQ salad along with a pepperoncini dressing.
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 9


  • 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, 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 pepper
  • ¼ Cup parmesan, shaved


  • Preheat the smoker lid closed for 15 minutes at 180 degrees F.
  • 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.
  • Refrigerate for one hour before serving.


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
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