Ingredients
Pasta Salad
- 1 lb. fusilli pasta
- 1 (15-oz.) can chickpeas, drained and rinsed
- 1 pint cherry tomatoes, halved
- 1 cup thinly sliced mini sweet peppers
- 3/4 cup sliced pepperoncini peppers
- 3/4 cup pitted kalamata olives, halved
- 1 cup grated Parmesan cheese
- 3/4 cup small cubed provolone or mozzarella cheese
- 2 to 3 cups fresh baby spinach, roughly chopped
Italian Dressing
- 1/2 cup extra-virgin olive oil
- 1/4 cup red wine vinegar
- 2 Tbsp. pepperoncini brine (from the jar) or fresh lemon juice
- 3 Tbsp. minced shallots
- 2 garlic cloves, minced
- 2 tsp. dried oregano
- 2 tsp. dried parsley
- 3/4 tsp. kosher salt
- 1/2 tsp. black pepper
Instructions
- Cook the Pasta: Bring a large pot of generously salted water to a boil and cook the fusilli pasta until al dente, about 11 minutes. Drain the pasta and rinse it under cold water to stop the cooking process and cool it down; set aside.
- Prepare the Dressing: In a large liquid measuring cup or bowl, whisk together the extra-virgin olive oil, red wine vinegar, pepperoncini brine (or fresh lemon juice), minced shallots, minced garlic, dried oregano, dried parsley, kosher salt, and black pepper. Allow the dressing to sit while you prepare the salad ingredients to let the flavors meld.
- Combine Salad Ingredients: In a large mixing bowl, combine the drained and cooled pasta, rinsed chickpeas, halved cherry tomatoes, thinly sliced mini sweet peppers, chopped fresh baby spinach, sliced pepperoncini peppers, halved kalamata olives, grated Parmesan cheese, and cubed provolone or mozzarella cheese.
- Toss with Dressing: Pour the prepared Italian dressing over the combined salad ingredients. Toss gently but thoroughly to evenly coat everything with the dressing.
- Chill Before Serving: Cover the pasta salad and refrigerate for at least 1 to 2 hours before serving to allow the flavors to develop and the salad to chill for the best taste experience.
Notes
- This pasta salad is make-ahead friendly and can be refrigerated for up to 24 hours before serving.
- Feel free to substitute any cheese or olives based on personal preference or availability.
- Make sure to rinse the pasta with cold water after cooking to prevent it from becoming mushy and to cool it for the salad.
- For an extra zing, add a splash more pepperoncini brine or lemon juice to the dressing if desired.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
