Name: Italian Pasta Salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Italian
Ingredients: 1 lb fusilli pasta; 1 (15-oz) can chickpeas, drained and rinsed; 1 pint cherry tomatoes, halved; 1 cup mini sweet peppers, thinly sliced; 3/4 cup pepperoncini peppers, sliced; 3/4 cup kalamata olives, halved; 1 cup grated Parmesan cheese; 3/4 cup cubed provolone cheese; 2 to 3 cups fresh baby spinach, roughly chopped; 1/2 cup extra-virgin olive oil; 1/4 cup apple cider vinegar; 2 Tbsp pepperoncini brine or 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

Description

Italian Pasta Salad is a vibrant and refreshing dish that brings together the robust flavors of fresh vegetables, protein-packed chickpeas, and a zesty dressing. Perfect for any occasion—from summer picnics to family gatherings—this salad can be prepared in advance, allowing the flavors to meld beautifully. With endless customization options, you can easily swap out ingredients to suit your taste or dietary preferences. Serve it chilled or at room temperature, and it’s sure to impress your guests with its colorful presentation and delicious taste.

Ingredients

Scale

1 lb fusilli pasta
1 (15-oz) can chickpeas, drained and rinsed
1 pint cherry tomatoes, halved
1 cup mini sweet peppers, thinly sliced
3/4 cup pepperoncini peppers, sliced
3/4 cup kalamata olives, halved
1 cup grated Parmesan cheese
3/4 cup cubed provolone cheese
2 to 3 cups fresh baby spinach, roughly chopped
1/2 cup extra-virgin olive oil
1/4 cup apple cider vinegar
2 Tbsp pepperoncini brine or 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 fusilli pasta according to package instructions until al dente. Drain and rinse under cold water.
In a bowl, whisk together olive oil, apple cider vinegar, pepperoncini brine (or lemon juice), shallots, garlic, oregano, parsley, salt, and black pepper.
In a large mixing bowl, combine cooked pasta with chickpeas, cherry tomatoes, sweet peppers, spinach, pepperoncini peppers, olives, Parmesan cheese, and provolone cheese.
Pour the dressing over the salad mixture and toss well to combine. Refrigerate for at least 1 to 2 hours before serving.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Salad
Method: Mixing
Cuisine: Italian

Nutrition

Serving Size: 1 cup (150g)
Calories: 365
Sugar: 5g
Sodium: 450mg
Fat: 20g
Saturated Fat: 5g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 7g
Protein: 12g
Cholesterol: 20mg

Keywords: Customize by adding seasonal veggies like zucchini or artichokes. For added protein, consider including grilled chicken or turkey slices.