Grinder Macaroni Salad

• 1 box (12 oz) Carbe Diem!™ Macaroni [1/2 box]
• 3/4 cup extra-virgin olive oil [6 tbsp]
• 1/2 cup red wine vinegar [1/4]
• 1/4 cup mayonnaise [1 oz]
• 2 garlic cloves, minced [1]
• 1 teaspoon ground oregano [1/2]
• 1 teaspoon kosher salt [1/2]
• 1/2 teaspoon ground black pepper [1/4]
• 8 oz mini mozzarella balls, torn into pieces [4 oz]
• 4 oz salami, chopped [2 oz]
• 4 oz spicy pepperoni, chopped [2 oz]
• 1 can (14 oz) artichoke hearts, drained and sliced [7 oz]
• 1 pint cherry tomatoes, cut in half [1/2 pint]
• 1/2 cup chopped red onion [1/4]
• 1/4 cup sliced pepperoncini peppers [2 tbsp]
• 2 cups shredded lettuce [1 cup]

1. Bring a large pot of salted water to boil. 
2. Add macaroni and cook until al dente, about 13 to 15 minutes.
3.  Drain and set aside.
4. Meanwhile, whisk olive oil, red wine vinegar, mayonnaise, garlic, oregano, salt and pepper in a large bowl until combined. Add cooked macaroni, mozzarella, salami, pepperoni, artichokes, cherry tomatoes, onion and pepperoncini to bowl, stir well until mixture is well coated.
5. Refrigerate for up to 1 day or serve at room temperature.
6.  Just before serving, stir in lettuce.

8 Serving Calories 630; Total Fat 44g (Saturated Fat 12g, Trans Fat 0g); Cholesterol 55mg; Sodium 1270mg; Total Carbohydrate 39g (Dietary Fiber 21g, Sugars 3g); Protein 19g

% Daily Value: Vitamin A 15%; Vitamin C 10%; Calcium 20%; Iron 10%;

Net Carbs = 18 grams

NOTE: TO MAKE LESS, USE THE AMOUNTS IN [ ]