Vegetarian Italian Pasta Sala 

This Vegetarian Italian Pasta Salad is a vibrant and satisfying dish that combines fusilli pasta with chickpeas, fresh vegetables, and a zesty homemade Italian dressing. It's a perfect make-ahead option for picnics, potlucks, or as a light meal. The combination of crunchy bell peppers, sweet tomatoes, and briny pepperoncini peppers adds layers of flavor and texture, while the chickpeas provide a hearty protein boost. The homemade dressing, made with high-quality extra-virgin olive oil, brings everything together with its bright and tangy notes.

🧄 Ingredients

• For the Salad:

  • 8 oz fusilli pasta

  • 1 (15 oz) can chickpeas, drained and rinsed

  • 1 cup cherry tomatoes, halved

  • 1 cup diced bell peppers (any color)

  • ½ cup sliced pepperoncini peppers

  • 2 cups fresh spinach, chopped

  • ¼ cup red onion, finely diced

  • ¼ cup Kalamata olives, sliced

  • ¼ cup fresh parsley, chopped

• For the Dressing:

  • ⅓ cup extra-virgin olive oil

  • 2 tbsp red wine vinegar

  • 1 tbsp Dijon mustard

  • 1 clove garlic, minced

  • 1 tsp dried oregano

  • 1 tsp dried basil

  • Salt and freshly ground black pepper, to taste

🔪 Directions

1. Cook the Pasta: Bring a large pot of salted water to a boil. Add the fusilli pasta and cook according to package instructions until al dente. Drain and rinse under cold water to stop the cooking process.

2. Prepare the Dressing: In a small bowl or jar, whisk together the olive oil, red wine vinegar, Dijon mustard, minced garlic, oregano, basil, salt, and pepper until well combined.

3. Assemble the Salad: In a large mixing bowl, combine the cooked pasta, chickpeas, cherry tomatoes, bell peppers, pepperoncini peppers, spinach, red onion, olives, and parsley.

4. Dress the Salad: Pour the prepared dressing over the salad and toss gently to combine, ensuring all ingredients are evenly coated.

5. Chill and Serve: Cover the salad and refrigerate for at least 1 to 2 hours before serving to allow the flavors to meld. Serve chilled.

📊 Nutritional Estimate (per serving)

• Calories: Approximately 280 kcal

• Total Fat: 14 g

• Saturated Fat: 2 g

• Cholesterol: 0 mg

• Sodium: 320 mg

• Total Carbohydrates: 30 g

• Dietary Fiber: 6 g

• Sugars: 5 g

• Protein: 9 g