Description
This zesty Mediterranean Pasta Salad is loaded with chickpeas, veggies, cheeses, and a tangy homemade Italian dressing—perfect for potlucks, picnics, or hearty lunches.
Ingredients
For the 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 or 1 bell pepper
- ¾ cup pepperoncini peppers, sliced
- ¾ cup kalamata olives, pitted and halved
- 1 cup grated Parmesan cheese
- ¾ cup cubed provolone or mozzarella cheese
- 2 to 3 cups fresh baby spinach, chopped
For the Italian Dressing:
- ½ cup extra-virgin olive oil
- ¼ cup red wine vinegar
- 2 tbsp pepperoncini brine (or lemon juice)
- 3 tbsp minced shallots
- 2 garlic cloves, minced
- 2 tsp dried oregano
- 2 tsp dried parsley
- ¾ tsp kosher salt
- ½ tsp black pepper
Instructions
- Cook Pasta: Boil fusilli in salted water until al dente. Drain and rinse with cold water to cool completely. Set aside.
- Make the Dressing: In a small bowl, whisk together olive oil, red wine vinegar, pepperoncini brine, shallots, garlic, oregano, parsley, salt, and pepper. Let sit for 5–10 minutes to blend flavors.
- Assemble the Salad: In a large bowl, combine the cooled pasta, chickpeas, cherry tomatoes, sweet peppers, spinach, pepperoncini, olives, Parmesan, and provolone cheese.
- Add Dressing & Chill: Pour the dressing over the salad and toss well to combine. Cover and refrigerate for 1–2 hours before serving.
Notes
For extra protein, you can add grilled chicken or turkey. Best served chilled. Keeps well in the fridge for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean