Easy Italian Pasta Salad

A refreshing Mediterranean pasta salad with fusilli, fresh vegetables, chickpeas, and zesty Italian vinaigrette. Perfect for summer gatherings and meal prep.

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Prep Time 10

Cook Time 15

Total Time 25

Course Side Dish, Snack

Cuisine American

Servings 4

Ingredients

1 lb fusilli pasta
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 pitted and halved
1 cup Parmesan cheese freshly grated
3/4 cup provolone cheese small cubes
2-3 cups baby spinach roughly chopped
1/2 cup extra-virgin olive oil
1/4 cup red wine vinegar
2 tbsp pepperoncini brine
3 tbsp shallots minced
2 cloves garlic minced
2 tsp dried oregano
2 tsp dried parsley
3/4 tsp kosher salt
1/2 tsp black pepper freshly ground

Instructions

Fill a large pot with salted water and bring to a rolling boil. Cook fusilli pasta according to package directions until al dente. Drain and rinse with cold water.
In a medium bowl, whisk together olive oil, red wine vinegar, and pepperoncini brine. Add minced shallots, garlic, oregano, parsley, salt, and pepper. Let stand while preparing other ingredients.
Halve cherry tomatoes, slice mini peppers, drain and rinse chickpeas, and roughly chop spinach.
In a large bowl, combine cooled pasta, vegetables, chickpeas, olives, and both cheeses.
Pour dressing over pasta mixture and toss thoroughly to coat all ingredients.
Taste and adjust seasonings as needed.
Cover and refrigerate for at least 2 hours before serving for best flavor development.

Notes

Make ahead: Flavors improve overnight in the refrigerator
Storage: Keeps for up to 3 days refrigerated
If salad appears dry after chilling, refresh with additional olive oil
Serve slightly below room temperature for best flavor
Variations: Add grilled chicken, substitute different cheeses, or swap vegetables seasonally

Keyword Italian pasta salad, Mediterranean pasta salad