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–+ servings

Italian Pasta Salad

A delightful and colorful Mediterranean dish perfect for gatherings, picnics, or a quick lunch, featuring fusilli pasta, chickpeas, fresh vegetables, and a zesty dressing.
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Course Main Course, Salad, Side Dish
Cuisine Italian, Mediterranean
Servings 8 servings
Calories 350 kcal

Ingredients
  

Pasta and Beans

  • 1 lb fusilli pasta Cooked until al dente
  • 1 15-oz can chickpeas, drained and rinsed

Vegetables

  • 1 pint cherry tomatoes, halved
  • 1 cup mini sweet peppers, thinly sliced
  • 3/4 cup pepperoncini peppers, sliced
  • 3/4 cup kalamata olives, pitted and halved
  • 2 to 3 cups fresh baby spinach, roughly chopped

Cheeses

  • 1 cup grated Parmesan cheese
  • 3/4 cup small cubed provolone or mozzarella cheese

Dressing

  • 1/2 cup extra-virgin olive oil
  • 1/4 cup red wine vinegar
  • 2 to 3 Tbsp pepperoncini brine or fresh lemon juice
  • 3 Tbsp minced shallots
  • 2 cloves garlic, minced
  • 2 tsp dried oregano
  • 2 tsp dried parsley
  • 3/4 tsp kosher salt
  • 1/2 tsp black pepper

Instructions
 

Preparation

  • Cook the fusilli pasta in a large pot of generously salted water until it is al dente.
  • Drain the pasta and rinse it with cold water. Set aside.
  • In a separate bowl, prepare the Italian dressing by combining the olive oil, red wine vinegar, pepperoncini brine (or lemon juice), minced shallots, garlic, dried oregano, dried parsley, kosher salt, and black pepper. Whisk everything together well and let it rest.
  • In a large mixing bowl, combine the cooked pasta, chickpeas, cherry tomatoes, mini sweet peppers, fresh spinach, pepperoncini peppers, kalamata olives, Parmesan cheese, and provolone cheese.
  • Pour the dressing over the top of the salad and toss everything together until well combined.
  • Refrigerate the salad for at least 1 to 2 hours before serving to let the flavors meld together nicely.

Notes

Store any leftovers in an airtight container in the refrigerator for about 3 to 5 days. The pasta may absorb some dressing over time, so consider adding more olive oil and vinegar before serving.

Nutrition

Serving: 1gCalories: 350kcalCarbohydrates: 40gProtein: 15gFat: 15gSaturated Fat: 5gSodium: 600mgFiber: 5gSugar: 3g
Keyword Cold Salad, Italian Pasta Salad, Mediterranean Salad, Pasta Salad, Vegetarian
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