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Ingredients
  • 250 grams pasta, shape of choice, boiled until al dente and cooled to room temp (I used Mafalda Corta)
  • 1 cup lettuce (any variety), finely shredded
  • ⅓ cup salami , cubed into small pieces, I used Garlic Genoa
  • ⅓ cup grass-fed cheddar cheese, or any variety, cubed into small pieces
  • 1 cup cherry tomatoes , halved
  • 1 cup cucumber , finely chopped
  • ⅓ cup sliced green olives
  • 2 tablespoons olive juice
  • ⅓ cup finely sliced pepperoncini pepper, (optional) or use sweet peppers if you don't like spice
  • subheading: Grinder Dressing:
  • ½ cup mayo
  • 1 tablespoon honey Dijon mustard , or regular Dijon
  • 1 tablespoon red wine vinegar
  • 1 garlic clove, minced
  • 1 teaspoon dry oregano
  • 1 teaspoon Italian seasoning
  • ½ teaspoon salt
  • ½ teaspoon pepper
Note: Ingredients may have been altered from the original.
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