Description
A vibrant and refreshing Italian Pasta Salad packed with colorful veggies, creamy cheese, and a tangy dressing, perfect for any occasion.
Ingredients
Scale
- 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 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 liquid measuring cup or bowl; whisk well.
- Let sit while you slice and dice the veggies for the pasta salad.
- Combine drained pasta, chickpeas, tomatoes, bell peppers, spinach, pepperoncini peppers, olives, Parmesan, and provolone in a large bowl.
- Pour dressing over top and toss well to combine.
- Refrigerate for at least 1 to 2 hours before serving.
Notes
Chill the salad for a couple of hours before serving to enhance flavors. Customize with seasonal vegetables or different cheeses as desired.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 12g
- Cholesterol: 30mg