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. Add the fusilli pasta and cook until al dente, approximately 10 to 12 minutes. Drain the pasta and rinse under cold water to stop the cooking process and cool it down. Set aside to drain completely.
- Prepare the Italian Dressing: While the pasta cooks, combine 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 in a large liquid measuring cup or bowl. Whisk thoroughly until the dressing emulsifies. Allow it to rest while you prepare the vegetables.
- Assemble the Salad: In a large mixing bowl, combine the drained and cooled pasta, chickpeas, halved cherry tomatoes, sliced mini sweet peppers, chopped baby spinach, sliced pepperoncini peppers, halved kalamata olives, grated Parmesan cheese, and cubed provolone or mozzarella cheese. Pour the prepared dressing over the salad and toss gently but thoroughly to evenly coat all the ingredients.
- Chill and Serve: Cover the bowl with plastic wrap or transfer the salad to an airtight container. Refrigerate the pasta salad for at least 1 to 2 hours before serving to allow the flavors to meld together and the salad to chill thoroughly. Serve cold and enjoy as a refreshing side dish or a light main course.
Notes
- For best flavor, prepare the salad a few hours ahead to let the ingredients marinate in the dressing.
- Feel free to substitute provolone with mozzarella or even feta cheese depending on your preference.
- If you prefer a tangier dressing, add a tablespoon more of pepperoncini brine or lemon juice.
- This salad stores well in the refrigerator for up to 3 days, but cheese texture may soften over time.
- Adjust salt and pepper seasoning after tossing, to taste.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
