Ingredients
Scale
For the Salad
- 250 grams pasta (short shape like Mafalda Corta or rotini, boiled and cooled)
- 1 cup shredded lettuce (any type)
- ⅓ cup Garlic Genoa salami (cubed)
- ⅓ cup grass-fed cheddar cheese (cubed)
- 1 cup cherry tomatoes (halved)
- 1 cup cucumber (finely chopped)
- ⅓ cup sliced green olives
- 2 tablespoons olive juice
- ⅓ cup finely sliced pepperoncini (optional or sweet peppers)
For the Grinder Dressing
- ½ cup mayonnaise
- 1 tablespoon honey Dijon mustard
- 1 tablespoon red wine vinegar
- 1 garlic clove (minced)
- 1 teaspoon dried oregano
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- ½ teaspoon black pepper
Instructions
Boil the Pasta
- Cook pasta according to package instructions until al dente. Drain and rinse with cold water. Let cool to room temperature.
Prepare the Ingredients
- Chop all salad ingredients: lettuce, salami, cheese, tomatoes, cucumber, olives, and pepperoncini (if using).
Make the Grinder Dressing
- In a small bowl or measuring cup, whisk together mayo, mustard, vinegar, garlic, oregano, Italian seasoning, salt, and pepper until creamy and well-combined. Taste and adjust as needed.
Assemble the Salad
- In a large mixing bowl, combine the cooled pasta with all the chopped salad ingredients. Pour the grinder dressing over the top.
Toss and Chill
- Gently toss everything until well coated. Serve immediately or chill for 15–30 minutes for enhanced flavor.
Serve It Fresh
- Garnish with extra oregano or a sprinkle of parmesan if desired. Serve as a main dish or hearty side.
Notes
| Nutrient | Amount |
|---|---|
| Calories | 420 kcal |
| Total Fat | 26g |
| Saturated Fat | 6g |
| Cholesterol | 40mg |
| Sodium | 780mg |
| Carbohydrates | 30g |
| Fiber | 3g |
| Sugar | 4g |
| Protein | 14g |
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: main dish, Salad
- Cuisine: American, Italian