Italian Pasta Salad
A delightful and colorful dish filled with fresh vegetables, cheese, and a zesty dressing, perfect for picnics, barbecues, or as a light meal at home.
Ingredients
Pasta & Base Ingredients
- 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
Dressing
- 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 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 al dente.
- Drain and rinse with cold water, then set aside.
Dressing
- In the meantime, prepare the Italian dressing by combining olive oil, red wine vinegar, pepperoncini brine, shallots, garlic, oregano, parsley, salt, and black pepper in a large measuring cup or bowl.
- Whisk well and allow it to sit while you slice the vegetables.
Mixing
- In a large mixing bowl, combine the cooked pasta, chickpeas, cherry tomatoes, sweet peppers, spinach, pepperoncini, olives, Parmesan cheese, and provolone cheese.
- Pour the dressing over the pasta mixture and toss everything well to combine.
Refrigeration
- Refrigerate for at least 1 to 2 hours before serving for the flavors to meld beautifully.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. If the salad seems dry after a day, you can add a bit more olive oil or fresh lemon juice.
Nutrition
Serving: 1gCalories: 250kcalCarbohydrates: 32gProtein: 9gFat: 10gSaturated Fat: 3gSodium: 400mgFiber: 5gSugar: 3g
Tried this recipe?Let us know how it was!