Grinder Pasta Salad
This is my slightly lightened up, refreshing, seasonal take on the viral sensation that's perfect to bring to a gathering or the ultimate side dish if you're hosting. It’s begging to be taken to a picnic.
Servings: 4
Equipment
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
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
Instructions
- Add the cooled pasta, shredded lettuce, salami, cheese, tomatoes, cucumber, green olives with juice, and pepperoncini (if using) to a large serving bowl.
Grinder Dressing
- In a measuring cup, mix the mayo, mustard, red wine vinegar, garlic, oregano, Italian seasoning, and salt and pepper. Taste and adjust the seasonings as desired. Pour the dressing on top of the salad, mix, and enjoy!
Video
Nutrition
Calories: 544kcal | Carbohydrates: 54g | Protein: 14g | Fat: 30g | Saturated Fat: 7g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 29mg | Sodium: 950mg | Potassium: 391mg | Fiber: 4g | Sugar: 5g | Vitamin A: 507IU | Vitamin C: 19mg | Calcium: 121mg | Iron: 2mg
