Ingredients
For the Pasta Base
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
For the Cheese
1 cup grated Parmesan cheese
3/4 cup small cubed provolone or mozzarella cheese
For the Greens
2–3 cups fresh baby spinach, roughly chopped
For the Dressing
1/2 cup extra-virgin olive oil
1/4 cup apple cider vinegar
2 tablespoons pepperoncini brine (or fresh lemon juice)
3 tablespoons minced shallots
2 garlic cloves, minced
2 teaspoons dried oregano
2 teaspoons dried parsley
3/4 teaspoon kosher salt
1/2 teaspoon black pepper
Instructions
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Cook the fusilli pasta according to package instructions until al dente. Drain, rinse under cold water, and let cool.
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In a large mixing bowl, combine the cooked pasta, chickpeas, cherry tomatoes, mini sweet peppers, pepperoncini, and kalamata olives.
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Add the grated Parmesan and cubed provolone or mozzarella to the pasta mixture.
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Toss in the chopped baby spinach.
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In a separate small bowl, whisk together the olive oil, apple cider vinegar, pepperoncini brine (or lemon juice), minced shallots, garlic, dried oregano, dried parsley, salt, and black pepper until well combined.
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Pour the dressing over the pasta mixture and toss thoroughly to coat all ingredients evenly.
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Refrigerate for at least 30 minutes before serving to allow the flavors to meld. Serve chilled or at room temperature
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Cuisine: Italian
Nutrition
- Serving Size: 6-8
- Calories: Approximately 350 kcal per serving