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Italian Pasta Salad

Italian Pasta Salad
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Italian Pasta Salad is a colorful and refreshing dish that captures the essence of summer in every bite. Combining vibrant vegetables, protein-rich chickpeas, and a zesty homemade dressing, this salad is not only delicious but also incredibly versatile. Perfect for picnics, barbecues, or family gatherings, it can be customized to suit your taste preferences. With simple preparation and make-ahead capabilities, you can enjoy this delightful dish at any occasion.

Ingredients

Scale
  • 1 lb fusilli pasta
  • 1 (15-oz) can chickpeas, drained and rinsed
  • 1 pint cherry tomatoes, halved
  • 1 cup mini sweet peppers, sliced
  • 3/4 cup pepperoncini peppers
  • 3/4 cup kalamata olives, halved
  • 2 to 3 cups fresh baby spinach, chopped
  • 1 cup grated Parmesan cheese
  • 3/4 cup cubed provolone or mozzarella cheese
  • 1/2 cup extra-virgin olive oil
  • 1/4 cup red wine vinegar
  • 2 Tbsp. pepperoncini brine
  • 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. Cook fusilli pasta in salted boiling water until al dente. Drain and rinse under cold water.
  2. In a bowl, whisk together olive oil, red wine vinegar, pepperoncini brine, shallots, garlic, oregano, parsley, salt, and black pepper.
  3. In a large bowl, combine pasta, chickpeas, cherry tomatoes, mini sweet peppers, spinach, pepperoncini peppers, olives, Parmesan cheese, and provolone cheese.
  4. Pour the dressing over the salad and toss well to coat. Refrigerate for at least 1-2 hours before serving to allow flavors to meld.

Nutrition

Find it online: https://firstfoodie.com/italian-pasta-salad/