• 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

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