Description
A vibrant Italian Pasta Salad filled with fresh veggies, chickpeas, and a zesty dressing, perfect for summer gatherings.
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, boil generously salted water. Add the fusilli pasta and cook until al dente. Drain and rinse under cold water to stop the cooking process; set aside.
- Prepare the Dressing: In a large measuring cup or bowl, combine olive oil, red wine vinegar, pepperoncini brine, shallots, garlic, oregano, parsley, salt, and black pepper. Whisk until well-mixed and let it sit while you chop your veggies.
- Combine Ingredients: In a large mixing bowl, combine the drained pasta, chickpeas, cherry tomatoes, mini sweet peppers, spinach, pepperoncini peppers, olives, Parmesan, and provolone.
- Dress the Salad: Pour the dressing over the pasta mixture and toss gently until everything is evenly coated.
- Chill: Cover the salad and refrigerate for at least 1 to 2 hours before serving to allow the flavors to meld.
Notes
For a stunning presentation, serve in a large bowl garnished with fresh herbs like basil or extra grated Parmesan on top.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: No-Cook
- Cuisine: Italian