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Ultimate Italian Pasta Salad

A delightful and vibrant Italian Pasta Salad loaded with fresh ingredients, perfect for gatherings or meal prep.

Ingredients

Scale
  • 1 lb. Fusilli Pasta
  • 1 (15-oz.) Can Chickpeas
  • 1 Pint Cherry Tomatoes, Halved
  • 1 Cup Mini Sweet Peppers, Thinly Sliced
  • 3/4 Cup Sliced Pepperoncini Peppers
  • 3/4 Cup Pitted Kalamata Olives, Halved
  • 1 Cup Grated Parmesan Cheese
  • 3/4 Cup Provolone or Mozzarella Cheese, Small Cubes
  • 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

  1. Boil the Pasta: Bring a large pot of salted water to a rolling boil. Add the fusilli pasta and cook according to the package directions until al dente, about 8-10 minutes. Reserve 1 cup of pasta water when draining.
  2. Prep the Veggies: While the pasta cooks, slice your cherry tomatoes, mini peppers, and kalamata olives. Rinse and drain the chickpeas.
  3. Make the Dressing: In a mixing bowl, whisk together the olive oil, red wine vinegar, pepperoncini brine or lemon juice, minced shallots, garlic, dried oregano, parsley, salt, and black pepper.
  4. Combine Everything: Drain and rinse the pasta under cold water. In a large mixing bowl, combine the cooled pasta, chickpeas, cherry tomatoes, mini peppers, pepperoncini, olives, spinach, and both cheeses.
  5. Toss and Taste: Drizzle your prepared dressing over the pasta mixture. Gently toss everything until well coated. Adjust flavors if needed.
  6. Chill: Cover the salad with plastic wrap and let it chill in the fridge for at least 30 minutes before serving.

Notes

Feel free to customize with different pasta shapes or swap ingredients based on your preference.

Nutrition

Keywords: pasta salad, Italian salad, vegetarian pasta, summer salad