• 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.