Description
A colorful and flavorful Italian Pasta Salad, perfect for potlucks and picnics. Easy to prepare and great for meal prep.
Ingredients
- 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
- 1/2 cup extra-virgin olive oil
- 1/4 cup red wine vinegar
- 2 Tbsp. pepperoncini brine (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 in a large pot of generously salted water until al dente. Drain, rinse with cold water, and set aside.
- Prepare the Italian Dressing by combining olive oil, vinegar, pepperoncini brine, shallots, garlic, oregano, parsley, salt, and black pepper in a large bowl. Whisk well and let sit.
- In a large bowl, combine the drained pasta, chickpeas, tomatoes, bell peppers, spinach, pepperoncini peppers, olives, Parmesan, and provolone.
- Pour the dressing over the salad and toss well to combine. Refrigerate for at least 1 to 2 hours before serving.
Notes
Garnish with extra Parmesan cheese or fresh herbs for added flavor and presentation. Leftovers can be stored for 3 to 5 days in an airtight container.
- Prep Time: 15
- Cook Time: 10
- Category: Side Dish
- Method: Mixing
- Cuisine: Italian