Description
Italian Pasta Salad with chickpeas, veggies, and a homemade zesty Italian dressing. Easy, make-ahead friendly, and super versatile, this pasta salad will be the hit at any summer gathering.
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
- 1/2 cup extra-virgin olive oil
- 1/4 cup red wine vinegar
- 2 Tbsp. pepperoncini brine (from the jar) 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
1. Cook pasta in a large pot of generously salted water until al dente. Drain, rinse with cold water, and set aside.
2. Meanwhile, prepare 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 veggies for pasta salad.
3. In a large bowl, combine drained pasta, chickpeas, tomatoes, bell peppers, spinach, pepperoncini peppers, olives, Parmesan, and provolone. Pour dressing overtop and toss well to combine. Refrigerate for at least 1 to 2 hours before serving.
Notes
Refrigerate leftover pasta salad for up to 3 days.
When enjoying leftovers, add a drizzle of olive oil to help rehydrate the noodles.
Leftovers can be enjoyed chilled or closer to room temperature.
Nutrition values are calculated by hand and may vary up to 10% depending on food brands.
Nutrition
- Serving Size: 1.5 cups
- Calories: 370 kcal
- Sugar: 3 g
- Sodium: 810 mg
- Fat: 18 g
- Saturated Fat: 2 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 47 g
- Fiber: 3 g
- Protein: 11 g
- Cholesterol: 5 mg