Italian Pasta Salad
A classic and colorful Italian Pasta Salad featuring fusilli pasta, chickpeas, cherry tomatoes, and a tangy Italian dressing.
Ingredients
- 1 lb. fusilli pasta
- 1 can chickpeas drained and rinsed
- 1 pint cherry tomatoes halved
- 1 cup mini sweet peppers thinly sliced
- 3/4 cup pepperoncini peppers sliced
- 3/4 cup kalamata olives pitted and halved
- 1 cup Parmesan cheese grated
- 3/4 cup provolone or mozzarella cheese small cubed
- 2 cups baby spinach roughly chopped
- 1/2 cup extra-virgin olive oil
- 1/4 cup red wine vinegar
- 2 Tbsp. pepperoncini brine or fresh lemon juice
- 3 Tbsp. shallots minced
- 2 cloves garlic minced
- 2 tsp. dried oregano
- 2 tsp. dried parsley
- 3/4 tsp. kosher salt
- 1/2 tsp. black pepper
Instructions
- Cook pasta in a large pot of generously salted water until al dente. Drain, rinse with cold water, and set aside.
- Prepare Italian Dressing by combining olive oil, vinegar, pepperoncini brine, shallots, garlic, oregano, parsley, salt, and black pepper in a large liquid measuring cup or bowl; whisk well.
- In a large bowl, combine drained pasta, chickpeas, tomatoes, bell peppers, spinach, pepperoncini peppers, olives, Parmesan, and provolone.
- Pour dressing overtop and toss well to combine.
- Refrigerate for at least 1 to 2 hours before serving.
Notes
Let the dressing sit while preparing the vegetables for better flavor development.